Ingredients:

1 tbsp olive oil

2 cups self-raising flour

1 cup Greek yoghurt

½ cup basil pesto

1 ¼ cup mozzarella, shredded

300g Swiss brown mushrooms sliced

2 tbsp parsley, finely chopped

250g cherry tomatoes, halved

Salt and pepper to taste

Olive oil spray, for frying


Method:

1. Place the flour and Greek yoghurt in a large bowl and knead until soft dough forms. Turn onto a lightly floured surface and continue to gently knead until smooth (be careful not to over knead). Divide dough into 4 equal portions and set aside.

2. In a frying pan over medium-high heat, add olive oil, mushrooms and parsley and cook until soft. Season with salt and pepper.

3. Lightly flour the bench and roll out 1 portion of dough into a thin mini pizza base. Spread basil pesto on the base and top with a sprinkle of mozzarella. On one half of the base, add tomato and mushroom. Fold the dough over and press the edges together to seal the calzone. Repeat with the remaining ingredients.

4. Spray a large non-stick frying pan with olive oil spray. Heat over medium- low heat and cook the calzone for 2-5 minutes on each side or until golden brown. Alternatively, you can bake in the oven on 180 degrees fan forced for 20 minutes or until golden brown. Enjoy!