Name: Pepper, pesto & sweetcorn calzones
Prep time: 25 min
Cook time: 25 min
Yield: 4
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pepper, pesto & sweetcorn calzones

1. 500g pack bread mix -

2. 100g passata -

3. 290g jar roasted red peppers , drained and roughly chopped -

4. 100g frozen sweetcorn -

5. 125g ball mozzarella , torn into pieces -

6. 50g parmesan (or vegetarian alternative), grated -

7. handful basil leaves , torn -

8. 50g pesto -

9. 1 egg , beaten -

10. dressed salad leaves , to serve -

How to cook deliciously - Pepper, pesto & sweetcorn calzones

1. Stage

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

2. Stage

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. Stage

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. Stage

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.