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Spiced yoghurt calzone baked golden brown
Crispy calzone with spicy yoghurt filling and cheese

Spiced Yoghurt & Herb Calzone

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
A calzone is essentially a folded pizza where the flavours steam together inside the dough casing. In this version, the filling gets a twist: the acidity and creaminess of the yoghurt lighten the heavy cheeses, while caraway and smoked paprika add an exciting, almost Eastern depth. In the enclosed space, the steam permeates the filling, keeping it juicy.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 2 servings
🔥 Calories 1150 kcal
🌍 Cuisine Italian (Fusion)

Ingredients

Equipment Needed

  • Rolling pin
  • Fork (for sealing)
  • Baking paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, yeast, and salt. Add the water and oil, and knead into a smooth dough (approx. 10 minutes). Leave to rise for 1 hour in a warm place.

Tip: Salt inhibits yeast, so don't sprinkle it directly on top; mix it into the flour first.
2 ✓

Sauté the garlic in a little oil, but do not burn it. Mix with the yoghurt and spices (caraway, paprika, herbs).

Tip: The heat mellows the garlic flavour, so it won't be harshly raw in the filling.
3 ✓

Halve the risen dough and roll into circles. Spread half with the spiced yoghurt (leave a rim!), and sprinkle with Mozzarella and Parmesan.

Tip: Don't spread the yoghurt to the edge, or the dough won't stick together and the filling will leak.
4 ✓

Fold the empty half over. Press the edges together, then crimp with a fork (this is extra insurance against opening).

Tip: Moisten the edge of the dough with your finger before folding; it acts as glue.
5 ✓

Prick the top, brush with beaten egg. Bake at 200°C for 20-25 minutes until dark golden brown.

Tip: The egg wash gives shine and colour, and protects the dough from drying out.

Recipe FAQ

Why did it burst?
Steam puts pressure on the dough. Always cut small slits in the top (steam vents) to allow pressure to escape.

Ingredients

  • 500 g Pizza flour (or Plain flour)
  • 7 g Dried yeast
  • 300 ml Lukewarm water
  • 30 ml Olive oil
  • 10 g Salt
  • 150 g Thick natural yoghurt (Greek style)
  • 200 g Mozzarella cheese (grated or diced)
  • 50 g Parmesan cheese
  • 2 cloves Garlic
  • 1 tsp Fresh basil
  • 1 tsp Oregano
  • 0.5 tsp Whole caraway seeds
  • 1 tsp Smoked paprika
  • 1 whole Egg (for glazing)