Watch this video to find out how to make this recipe. Click to subscribe for more recipe. CORN AND CAPSICUM CALZONE Ingredients 1 cup boiled and crushed corn kernels 1 medium green capsicum, finely chopped 1 medium red capsicum, finely chopped 3 tablespoons olive oil 4 garlic cloves, crushed 2 medium onions, finely chopped 150 grams mozzarella cheese ½ teaspoon dried mixed herbs 1 teaspoon red chilli flakes Salt to taste 2 cups refined flour (maida) 5 grams fresh yeast ½ teaspoon sugar ½ teaspoon salt + to taste 1 tablespoon red chilli sauce Milk wash as required Butter for brushing Method 1. Preheat oven to 180º C. 2. Heat olive oil in a non-stick pan, add garlic and onion and sauté till translucent. Add mixed herbs, red chilli flakes and mix well. Add red and green capsicum and mix well. Add corn kernels and salt and mix well. Cook till done. Cool to room temperature. 3. Dissolve yeast in warm water alongwith sugar. Set aside for ten minutes in a warm place. 4. Combine refined flour, half teaspoon salt, dissolved yeast and one tablespoon olive oil. Mix and knead into a soft dough using sufficient water. Cover with a damp cloth and set aside for twenty minutes. 5. Divide the dough into equal portions, shape them into balls and roll out into chapatti. 6. Grate mozzarella cheese on one side of the chapatti. 7. Add red chilli sauce to the stuffing and mix well. 8. Place stuffing over the grated cheese and fold over into a half moon shape. Press edges together to seal. 9. Dust a fork with flour and press the edges with it to create a pattern. Place the prepared calzone on a baking tray. Cover with a damp muslin cloth and set aside for 10-15 minutes. Apply milk wash. 10. Put in the preheated oven and bake for twenty five to thirty minutes or till golden brown. 11. Brush with butter and cut into halves. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor