Corn and Capsicum Calzone

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Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Corn and Capsicum Calzone

About Corn and Capsicum Calzone

Table of Contents

Italian style baked savoury gujiyas

  • Sweet corn kernels, boiled 3 tbsps
  • Large green capsicum, finely chopped 1
  • Dry yeast 1 tbsp
  • Castor sugar 2 tbsps
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  • 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.
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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

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Comments

Recipe Rating:

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Key Details:

Prep:50 minutes

Cook time: 30 minutes

Difficulty Level: Moderate

Course: Snack

Cuisine: Italian

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