Chicken and Pesto Calzone

This pizza dough is a handy 'go to' and can be filled with an assortment of meats, vegetables and cheese.  Only limited to your imagination and what's in the fridge.  Best of all each one is under 500 calories.

Ingredients

Pizza Dough

1 cup plain flour 

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup Greek yoghurt (drained of any liquid)

Method

In a bowl, add flour, baking powder and salt. Whisk

Add the yoghurt and mix with a fork until well combined, it will be crumbly in texture.

Sprinkle some flour on a clean surface. Place the dough on the flour and knead a few times until it comes together. It will be tacky but not sticky, about 20 turns.

Divide the dough into 4 balls.

Dust rolling pin and surface with flour and roll each ball out to a thin 10 inch circle shape.

Preheat oven to 200 degrees Celsius

Ingredients

Filling

Sliced poached chicken breast

1 teaspoon dried oregano

Pesto - jar

1 cup mozzarella, grated

Baby spinach leaves

1 teaspoon Italian seasoning

1 egg beaten

Method

Working with dough circle, spread 1 teaspoon down the centre.

Sprinkle 1/4 cup mozzarella cheese down the centre over the pesto.

Top cheese with overlapping spinach leaves and top this with sliced chicken.

Fold the sides of the dough over the filling, firmly overlapping each other.

Place seam side down on a greased oven tray.

Repeat with the remaining dough.

Brush the top with beaten egg and sprinkle on Italian seasoning.

Cook in the hot oven 30 minutes or until golden.

Mamma Marmalade