Pepper, pesto & sweetcorn calzones

Pepper, pesto & sweetcorn calzones

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus proving
  • Easy
  • 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

  • Freezable (before baking)
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal592
fat28g
saturates10g
carbs56g
sugars4g
fibre4g
protein27g
salt2.6g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2015

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    Rating: 4 out of 5.9 ratings

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