Italian Meat Feast Calzones

In a bowl, add 1 cup of Greek yoghurt and 1 and 3/4 cups of self-raising flour with a pinch of salt and mix together with your hands to create a dough. The dough should not stick to your hands but should also not be too dry that it separates.

Using your hands, roll the dough into a sausage shape and divide into 4 balls.

Sprinkle some more flour on the surface you’re using then using a rolling pin or something of a similar shape, roll each ball out into a thin pizza shape and set aside.

Slice up your two red onions and fry in a little oil with the mixed herbs. Add about half of the jar of pasta sauce, 1 teaspoon of smoked paprika and 3 cloves of chopped garlic.

Divide the meats and cheese from the Italian meat selection out onto the dough, placing them all on one side.

Put 2 tablespoons of the sauce mixture on top of the meat then 2 cheesy singles on top of that then fold the dough over to close it. Using a fork, press the edges of the dough together so they stick together.

Pop all 4 calzones into the oven on a greased baking tray or baking paper on 190 degrees for 30 mins.

Whilst they’re cooking, make a garlic butter by mixing 4 tablespoons of butter with 3 cloves of grated garlic and a teaspoon of dried parsley or a handful of chopped fresh parsley.

When the calzones are cooked, they should be golden and starting to brown, remove and brush some garlic butter over each one.

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