Protein Calzone

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Prep 20min

Cook 25min

Serves 2

A high-protein twist on the classic calzone, made with Benna Greek yoghurt dough and filled with seasoned chicken, tomato sauce and melted mozzarella — crispy outside, soft and cheesy inside.

List of Ingredients

Greek Yoghurt Dough

250g Benna Greek Yoghurt

250g self-raising flour

½ tsp salt

1 tsp dried oregano

1 tbsp olive oil

Chicken Filling

300g chicken breast, diced

1 tsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

½ tsp dried oregano

Salt & black pepper

100g tomato passata

100g light mozzarella, grated

Mushrooms, sliced

1 small Onion finely sliced

Fresh basil

Brushing

1 egg, beaten

1 tsp sesame seeds, optional

Instructions

Add the Benna Greek yoghurt, self-raising flour, salt and oregano to a bowl. Mix until a dough forms, then knead lightly for 2–3 minutes. Add the olive oil and knead until smooth.

Cover and let the dough rest for 10–15 minutes.

Toss the chicken with garlic powder, paprika, oregano, salt and pepper. Heat the olive oil in a pan and cook the chicken until golden and cooked through. Add the onion and cook for another 2–3 minutes.

Stir the tomato passata into the chicken mixture and remove from the heat. Allow it to cool slightly before assembling. 5. Divide the dough into two portions. Roll each into a circle on a lightly floured surface.

Divide the dough into two portions. Roll each into a circle on a lightly floured surface.

Spread the chicken mixture over one half of each circle, leaving a border around the edge. Add the mozzarella, mushrooms and fresh basil.

Fold the dough over the filling to create a half-moon. Press and crimp the edges firmly to seal.

Place on a lined baking tray, brush with beaten egg and sprinkle some sesame seeds.

Bake at 200°C for 18–22 minutes, or until golden brown and cooked through.

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