Pepper, pesto & sweetcorn calzones

Tuesday, 31 January 2017 - 10:39 | Views - 553

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

Prep: 25 MINS
Cook: 30 MINS

Method

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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