Mozzarella, pepper & aubergine calzone

Try these healthy Italian-inspired mozzarella, pepper and aubergine calzones for a working lunch, or pack up and eat outdoors on a warm day

  • Prep:15 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 523
  • fat 13g
  • saturates 5g
  • carbs 71g
  • sugars 7g
  • fibre 15g
  • protein 24g
  • salt 0.7g


  • 400g strong wholewheat bread flour, plus extra for dusting
  • ⅛ tsp salt (optional)
  • 7g sachet fast-action dried yeast
  • 2 tsp rapeseed oil, plus extra for the baking sheet
  • 2 tsp rapeseed oil
  • 1 red and 1 yellow pepper, deseeded and cut into small chunks
  • 1 large aubergine, halved lengthways and thinly sliced
  • 2 large garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • small bunch basil, roughly torn
  • 8 pitted Kalamata olives, halved
  • 125g ball mozzarella (drained weight), quartered
  • milk or beaten egg, for brushing


  1. Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) – it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.

  2. Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn’t, fry, covered, for a few extra mins.

  3. Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.

  4. Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.

Suggested recipes from this collection...