- Preheat the oven to 220°C (425°F, gas mark 7) and lightly oil a baking tray. Place the peppers on the tray, cut side down, and roast for 10–15 minutes or until the skins are wrinkled and are starting to char. When the peppers have finished roasting, put them in a polythene bag and leave until cool enough to handle. Leave the oven on.
- Meanwhile, heat the oil in a frying pan, add the onion and garlic, and fry over a moderately low heat, stirring frequently, for 10 minutes or until softened and starting to turn golden.
- Add the chicken to the pan and fry for 2 more minutes or until the chicken changes colour (it will not be cooked through). Remove from the heat. Stir in the sun-dried tomatoes, basil, olives and seasoning. Set aside.
- Make up the pizza dough – using both sachets – with 240 ml (8 fl oz) tepid water, or according to packet instructions. Knead the dough briefly until smooth, then cut it into 4 portions. Roll out each piece on a lightly floured work surface to a 20 cm (8 in) round.
- Peel the skins from the roasted peppers, then roughly chop the flesh. Stir the peppers and mozzarella into the chicken mixture. Pile one-quarter of the chicken filling in the centre of each dough round.
- Brush the edge of each dough round with beaten egg, then fold over into a half-moon. Seal the edges by firmly folding them over and crimping together. Place the calzone on a lightly oiled baking tray and cover loosely with cling film. Leave to rise in a warm place for 15 minutes.
- Uncover the calzone and brush with beaten egg. Sprinkle with the sesame seeds. Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
For Spanish empanadas, use yellow peppers instead of red; dice them and soften with the onion and garlic rather than roasting them. Use 1 tsp fresh thyme leaves instead of the basil, 1 tbsp sweet chilli sauce instead of the sun-dried tomatoes, and green olives instead of black. Omit the mozzarella and instead add 100 g (3 1/2 oz) skinned and chopped chorizo sausage to the pan with the chicken, and 2 tbsp currants.
Red peppers are an excellent source of vitamin C. Even when roasted, useful amounts of the vitamin remain.
Each serving provides
A, B6, B12, C, calcium * B1, E, niacin, copper, iron * B2, folate, potassium, zinc