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

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

Tip

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

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.