Name: Pepper, pesto & sweetcorn calzones
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Italian
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

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Pepper, pesto & sweetcorn calzones

Pepper, pesto & sweetcorn calzones

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

plus proving

A star rating of 4.3 out of 5.9 ratingsRate

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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

Freezable (before baking)

Vegetarian

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Alternatives

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Showing items 1 to 3 of 3

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Crusty garlic bread

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal592
fat28g
saturates10g
carbs56g
sugars4g
fibre4g
protein27g
salt2.6g

Method

step 1

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

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2015

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A star rating of 4.3 out of 5.9 ratings

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