Mozzarella, pepper & aubergine calzone on a chopping board

Mozzarella, pepper & aubergine calzone

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(1 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: Per serving

  • kcal523
  • fat13g
  • saturates5g
  • carbs71g
  • sugars7g
  • fibre15g
  • protein24g
  • salt0.7g


  • 400g strong wholewheat bread flour, plus extra for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • ⅛ tsp salt (optional)
  • 7g sachet fast-action dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tsp rapeseed oil, plus extra for the baking sheet
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the filling

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red and 1 yellow pepper, deseeded and cut into small chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 large aubergine, halved lengthways and thinly sliced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 large garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • small bunch basil, roughly torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 8 pitted Kalamata olives, halved
  • 125g ball mozzarella (drained weight), quartered
  • milk or beaten egg, for brushing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  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.

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Comments, questions and tips

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20th Jan, 2020
Was good but could be better, would maybe do half wholemeal and half normal next time and add a pinch more salt to the dough. Also I added fresh thyme to the filling but would probably also add tomato sauce as well.
27th Jan, 2020
Would these freeze? If so would it be best to freeze before cooking, or par-baked?
CassieBest's picture
28th Jan, 2020
Hi MCP, Yes you could freeze these before baking them, just defrost them in the fridge before baking, you may need to add an extra 5 mins to the cooking time if they are fridge cold. I hope that helps, Cassie (Senior Food Editor, BBC Good Food)
13th Jan, 2020
I used the same quantities in the recipe but split it into 6 instead of 4, and this still made some very good sized calzones so I imagine you would have massive ones if you made 4! I also swapped out the ball of mozzarella for a torn up 'sandwich slice' of mozzarella in each, which meant each pastry was only 389 calories :)
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