Corn and Capsicum Calzone

About Corn and Capsicum Calzone

Ingredients

• Sweet corn kernels, boiled 3 tbsps
• Large green capsicum, finely chopped 1
• Dry yeast 1 tbsp
• Castor sugar 2 tbsps
• Refined flour (maida) 2 cups + to dust
• Oil 2 tbsps + to grease
• Garlic 3 to 4 cloves
• Salt to taste
• Black peppercorns, crushed ½ tsp
• Mozzarella cheese, chopped 3 tbsps
• Egg, beaten with a little water 1

How to Make Corn and Capsicum Calzone (Stepwise Photos)

Method

1. Take dry yeast and castor sugar in a small bowl, add a little water and mix them with your finger tips till the yeast dissolves. Add salt and mix well.
2. Take refined flour in a mixing bowl, add 1 tbsp oil and the yeast mixture and knead into a dough adding a little water if necessary. Cover with a damp cloth and rest for about 20 minutes or till the dough rises.
3. Heat 1 tbsp oil in a non-stick pan. Crush garlic cloves and add and saute till fragrant.
4. Add capsicum, mix and saute for 2-3 minutes. Add corn kernels and mix well. Add salt, crushed black peppercorns and mozzarella cheese and mix well. Ensure that the cheese does not melt.
5. Divide the dough into 4 equal portions. Dust the worktop with a little dry flour and roll out each portion into a thick round disc. Set them aside for 10 minutes to rise a little more.
6. Preheat oven to 200º C. Grease a baking tray.
7. Place each dough disc on the worktop, place some of corn-capsicum mixture in the centre in a line, fold one side of the disc over the filling and press the edges to seal. Press the edges with a fork to create a design. Brush the calzones with the egg wash only on one side.
8. Keep these calzones on a baking tray, egg side up, keep the tray in the preheated oven and bake for 20-25 minutes.
9. Arrange the calzones on a serving platter and serve hot with a small bowl of tomato ketchup.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps