Mini Calzones

Ingredients:

For the dough:

500g selfraising flower - sifted

400 ml plain yoghurt

For the filling:

1 cm thick tomato slices - try to get the slices the same size (use the left over tomato for sauce)

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

Origanum

Salt and black pepper to taste

Method:

Mix the selfraising flower and plain yoghurt.

Kneed into a soft dough.

Wrap in klingwrap and refrigerate for 1 hour.

Prepare the filling.

Halve the chilled dough into 2 balls.

Roll out two circles of dough 1/2 cm thick.

Pack the slices of tomato out on the dough, leaving a 1 cm gab between the tomatoes.

Season the tomatoes with salt and black pepper.

Top the tomatoes with mozzarella and cheddar cheese, dividing it between all the slices of tomato.

Sprinkle with origanum.

Lift the other rolled out circle of dough with the rolling pin and layer over the tomatoes.

Use a cookie cutter, glass or bottle that will fit over the tomatoes to cut out the calzones.

Press the sides closed - you don't want the cheese to escape!

Layer on a baking tray layered with parchment paper.

Bake in a pre-heated oven of 180 degrees Celcius untill golden brown.

Serve with a green salad.

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