Pepper, pesto & sweetcorn calzones

• pack bread mix500g g
• passata↗100g g
• jar roasted red peppers↗290g g

  drained and roughly chopped

• frozen sweetcorn↗100g g
• ball mozzarella↗125g g

  torn into pieces

• parmesan↗50g g

  (or vegetarian alternative), grated

• basil leaves↗handful handful

  torn

• pesto↗50g g
• egg↗1

  beaten

• dressed salad leaves

  to serve

Step-by-step instructions

1. 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. 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. 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. 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.