Corn and Capsicum Calzone

Methods

• 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.