3 cups self-raising flour
3 cups Greek-style yoghurt
80g sliced salami, mild
1 1/3 cups grated Mozzarella
1/2 cup basil pesto
Spray olive oil
Place the flour in a large bowl. Add the yoghurt and stir until a soft dough forms. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into 4 equal portions.
Roll out 1 portion of dough between 2 sheets of baking paper to a 15cm disc. Leaving a 1cm border spread 1 tablespoon basil pesto over the disc. Over half of the disc sprinkle with ⅓ cup Mozzarella cheese and top with a quarter of the salami.
Fold 1 side of the dough over and press to seal. Place on a lined pizza tray. Repeat with the remaining dough, pesto, cheese, salami to make 4 calzones.
Spray a large non-stick frying pan with olive oil spray. Heat over medium heat. Cook the calzone, in 4 batches, for 3 mins each side or until golden brown and cooked through.