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.
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.
Heat 1 tbsp oil in a
non-stick pan. Crush garlic cloves and add and saute till fragrant.
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.
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.
Preheat oven to
200º C. Grease a baking tray.
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.
Keep these calzones
on a baking tray, egg side up, keep the tray in the preheated oven and bake for 20-25 minutes.
Arrange the calzones
on a serving platter and serve hot with a small bowl of tomato ketchup.