Little pastry pockets filled with creamy corn, tomato, cheese and fresh basil.
Prep time:20 mins
Cook time:20 mins
- 8 sheets frozen short crust pastry, thawed
- 100g ham, shredded
- 3 roma tomatoes, chopped
- 125g grated mozzarella cheese
- 420g can Edgell Creamed Corn
- ½ cup chopped fresh basil leaves
- Oil spray
Cut 4 x 11cm rounds from each pastry sheet. Place a small amount of ham, tomato and cheese on one half of each pastry round. Spoon 1 tablespoon of Edgell Creamed Corn and a sprinkle of basil on top.
Brush edges of pastry lightly with water and fold other half of the pastry round over the filling. Press edges together with a fork. Spray the top of each calzone with oil spray.
Place calzones on a baking paper lined tray. Bake in preheated oven at 200°C for 20 minutes or until golden brown.
Cooked shredded chicken can be used to replace ham.