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Roasted vegetable tortilla calzone

Roasted vegetable tortilla calzone


Most summer veg will work here, so you can use whatever you have to hand

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1988kj 476kcal
  • Fat
    High 36%
  • Saturates
    High 45%
  • Sugar
    Low 36%
  • Salt
    Med 36%

% of adult’s reference intake | Carbohydrates per serving : 44g


  • 1 red pepper, sliced
  • 1 red onion, cut into 6 wedges
  • 2 courgettes, sliced
  • 1 tbsp Co-op olive oil
  • 1 tsp smoked paprika
  • 170g Co-op cherry tomatoes, halved
  • 4 Co-op plain tortillas
  • 4 tbsp Co-op pesto
  • 60g Co-op grated mozzarella
  • 60g Co-op Irresistible Somerset vintage Cheddar, grated
  • 1 Co-op British free range egg, lightly beaten
  • Handful rocket, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 4
  2. Toss the pepper, onion and courgette in the olive oil and paprika, then tip onto a baking tray
  3. Season and roast for 20 mins, or until tender
  4. Add the tomatoes for the final 5 mins of cooking
  5. Remove from the oven and set aside to cool
  6. Take 1 of the tortillas and spread with 1 tbsp of the pesto
  7. Spoon quarter of the veg mixture over half the tortilla, then top with quarter of the grated cheeses
  8. Brush the edge with egg and fold the tortilla over, crimping with a fork to seal
  9. Repeat with the rest of the tortillas
  10. Place on a baking tray lined with greaseproof paper, brush with the remaining egg and bake for 10-12 mins, or until golden
  11. Serve with the rocket on the side

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