Pepper, pesto and sweetcorn calzones

Pepper, pesto and sweetcorn calzones

Pepper, pesto & sweetcorn calzones

A shop-bought bread mix is the trick to making a no-fuss crust for these veggie parcels - add leftover chicken or pork for a meatier meal

  • plus proving
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 592
  • Carbohydrates 56
  • Saturated Fat 10
  • Sugar 4
  • Protein 27
  • Fat 28
  • Fiber 4
  • Salt 2.6

Ingredients

  • 500g pack bread mix

  • 100g passata

  • 290g jar roasted red peppers, drained and roughly chopped

  • 100g frozen sweetcorn

  • 125g ball mozzarella, torn into pieces

  • 50g Parmesan (or vegetarian alternative), grated

  • handful basil leaves, torn

  • 50g pesto

  • 1 egg, beaten

  • dressed salad leaves, to serve

Make it meaty

These calzones are so versatile – you can add any cooked or cured meat you like. Try shredded cooked chicken, salami or leftovers from a Sunday roast – pulled pork shoulder would be delicious.





Method

  1. Make up the bread mix to pack instructions, reserving a little of the flour for dusting, and leave to prove for 30 mins.

  2. Line a baking tray with baking parchment. Tip the dough onto a floured surface and cut into quarters. Roll each ball of dough to a circle, roughly 20cm wide. Spread a little passata over each base, leaving a border of about 1cm around the edge. Season well.

  3. Top with the peppers, sweetcorn, mozzarella, Parmesan, basil and blobs of pesto. Fold each base in half, to make a half-moon shape, then squeeze the edges together, rolling them a little to stick and create a seal. Cover the tray with cling film and leave for 10 mins. Heat oven to 220C/200C fan/gas 7.

  4. Brush the calzones all over with beaten egg, then bake for 25-30 mins or until puffed and golden brown. Serve with dressed salad leaves.