The perfect mid-week treat meal!

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • Italian

    Italian Meat Feast Calzones

    Recipe Information

    Ingredients
    Print page

    1 packet of Italian meats and cheese

    2 red onions

    250ml of tomato and herb pasta sauce

    8 cheesy slices

    6 cloves garlic

    1 teaspoon of smoked paprika

    1 teaspoon of dried parsley / 1 handful of fresh parsley

    1 teaspoon of mixed herbs

    1 cup of full fat Greek yoghurt

    1 and 3/4 cup of self-raising flour

    Method

    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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