PEPPER, PESTO & SWEETCORN CALZONES
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
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Make up the bread mix to pack instructions, reserving a little of the flour for dusting, and leave to prove for 30 mins.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 592 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
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