Mushroom & mozzarella calzone
½ small, finely diced
1 medium, deseeded and finely diced
75 g, finely sliced
Sweetcorn, canned, drained
1 teaspoons, level, plus extra
120 g, finely chopped
WW White Wraps
160 g, 2 tbsp per wrap
Egg, whole, raw
1 medium, raw, lightly beaten
- Preheat the oven to 180°C, fan 160°C, gas mark 4. In a bowl, combine the onion, pepper, mushrooms, sweetcorn, oregano and mozzarella, then season.
- Spread the passata over one side of the wraps, leaving a 2cm border, then spoon the vegetable and mozzarella mixture over one half of each wrap.
- Brush the borders with some of the beaten egg, then fold to enclose the filling. Use a fork to press down and seal the edges.
- Transfer to a baking sheet and brush the tops with the remaining egg. Scatter over a little of the extra oregano and season with freshly ground black pepper. Bake for 25-30 minutes until crisp and golden.