Corn and Capsicum Calzone

Corn and Capsicum Calzone

From   Mummy Ka Magic

Prep: 50 minutes

Cook: 30 minutes

Method: Moderate

Course: Snack

Type: Italian

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
  • 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


  • 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.