Warm pesto roast veg
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Pepper, pesto & sweetcorn calzones
- Preparation and cooking time
- Prep:
- Cook:
- plus proving
- Easy
- Serves 4
Skip to ingredients
- 500g pack bread mix
- 100g passata
- 290g jar roasted red peppersdrained and roughly chopped
- 100g frozen sweetcorn
- 125g ball mozzarellatorn into pieces
- 50g parmesan(or vegetarian alternative), grated
- handful basil leavestorn
- 50g pesto
- 1 eggbeaten
- dressed salad leavesto serve
Nutrition: per serving
- kcal592
- fat28g
- saturates10g
- carbs56g
- sugars4g
- fibre4g
- protein27g
- salt2.6g
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.
