Step 1

Place mince, breadcrumbs, egg, garlic, onion and 1/2 the pesto in a bowl. Season with salt and pepper. Using hands, mix well. Shape into 4 rissoles.

Step 2

Heat oil in a large frying pan over medium-high heat. Cook rissoles for 4 minutes each side or until browned and cooked through. Drain on paper towel.

Step 3

Meanwhile, sift flour into a large bowl. Make a well in centre. Stir in yoghurt to form a soft dough. Turn out onto a lightly floured surface. Knead briefly until smooth. Divide dough into 4 equal portions.

Step 4

Roll 1 portion of dough between sheets of baking paper to form a 15cm round. Place 2 tablespoons mozzarella on one side of dough. Top with a rissole. Fold dough over to enclose rissoles and form a semi-circle. Press edges together to seal. Repeat to make 4 calzones.

Step 5

Pour enough extra oil into a large frying pan to reach 3cm up side of pan. Heat over medium heat. Shallow-fry calzone, in batches, for 2 minutes each side or until golden brown (you may need to add extra oil between batches). Drain on paper towel. Serve calzones with salad, tomato relish and lemon wedges.