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Cook Time





  • 1 recipe basic dough divided into 6
  • Garlic infused oil for brushing
  • 4 ½ oz Anchor Food Professionals Cream Cheese, softened
  • 9 oz Kāpiti Kikorangi Blue Cheese, cubed
  • 4 ½ oz Anchor Food Professionals Mozzarella
  • 3 ½ g green olives, roughly chopped
  • 1 tablespoon chopped thyme
  • 6 tlbs shredded parmesan


  • Heat the oven to 392 F.
  • Divide into 6 even pieces. Shape each piece into a ball. 
  • Flatten with your hand then roll each piece into an oval about 4-5mm thick.
  • In a bowl, mix together the blue cheese, cream cheese, mozzarella, olives and thyme.
  • Place about 1/6 of a cup of the cheese mix in the centre of each dough oval. 
  • Fold each oval in half and press the edges together with your fingertips. Crimp the edges so none of the filling can spill out.
  • Place the calzone side by side on a floured baking sheet, (use 2 if needed). Brush the tops with the remaining garlic-infused oil and scatter each with the parmesan.
  • Cook for 15- 20 minutes until the dough is puffed up and golden on top. Serve hot with pickle and salad.