Pepper, pesto & sweetcorn calzones

Contains pork – recipe is for non-Muslims only

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

  • Prep:25 mins
    Cook:30 mins
    plus proving
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 592
  • fat 28g
  • saturates 10g
  • carbs 56g
  • sugars 4g
  • fibre 4g
  • protein 27g
  • salt 2.6g


  • 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.


  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.

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