Pepper, pesto & sweetcorn calzones

Pepper, pesto & sweetcorn calzones

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(9 ratings)

Prep: 25 mins Cook: 30 mins plus proving


Serves 4

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

Nutrition and extra info

  • before baking
  • Vegetarian

Nutrition: per serving

  • kcal592
  • fat28g
  • saturates10g
  • carbs56g
  • sugars4g
  • fibre4g
  • protein27g
  • salt2.6g


  • 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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful basil leaves, torn
  • 50g pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • dressed salad leaves, to serve


  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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Comments, questions and tips

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28th Feb, 2020
Made these for supper this evening. Kids enjoyed creating their own fillings with a choice of chopped frankfurter sausages, leftover roast chicke, sweetcorn, mozzarella, spinach and peppers. Hubby and I added jalapeños and Italian herbs to add some punch. Great idea to use bread mix but not the quickest of solutions. Will definitely do again when I have enough time. (For proving etc)
2nd May, 2016
Made on bank holiday with my little girl. Easy tasty & will be easily adapted with different fillings
Frantic Flapjack
27th Jul, 2015
Jigged this recipe a little. I used ready made pizza bases and used the calzone filling as a topping. Baked in a hot oven for about 20 minutes. Really good.
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