Pepper, pesto & sweetcorn calzones

Dinner with 10 ingredients.

Servings: 4

Total time: 55 minutes

Ingredients

• 125 gram ball mozzarella torn into pieces
• 50 gram parmesan (or vegetarian alternative), grated
• 50 gram pesto
• 290 gram jar roasted red peppers drained and roughly chopped
• handful basil leaves torn
• 500 gram pack bread mix
• 100 gram passata
• 100 gram frozen sweetcorn
• 1 egg beaten
• dressed salad leaves to serve

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.