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
- Serves 4
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
TipMake 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.
Make up the bread mix to pack instructions, reserving a little of the flour for dusting, and leave to prove for 30 mins.
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.
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.
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.