Corn and Capsicum Calzone

An Italian delicacy, these calzones are stuffed with a mixture bursting with flavours of capsicums and corn. This is a Sanjeev Kapoor exclusive recipe.

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Corn and Capsicum Calzone

Main Ingredients Corn kernels, Green capsicum
Cuisine Italian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Corn and Capsicum Calzone

  • ½ cup Corn kernels boiled, crushed
  • ½ medium Green capsicum finely chopped
  • ½ medium Red capsicum finely chopped
  • ½ medium Yellow capsicum finely chopped
  • + for dusting Refined flour (maida) 2 cups
  • 1 teaspoon Fresh yeast
  • ½ teaspoon Castor sugar (caster sugar)
  • ½ teaspoon Salt
  • + for greasing Olive oil 3 tablespoons
  • 1 tablespoon Garlic chopped
  • 1 teaspoon Red chilli flakes
  • 2 medium Onions finely chopped
  • to taste Salt
  • ½ teaspoon Dried mixed herbs
  • to taste Crushed black peppercorns
  • 2 tablespoons Tomato ketchup
  • 2-3 tablespoons Processed cheese grated
  • Milk for brushing
  • for basting Butter


  1. Take yeast in a bowl. Add castor sugar and 2 tablespoons warm water, mix and set aside for 5-10 minutes or till it activates.
  2. Take flour in a bowl. Add salt and mix. Add activated yeast and mix. Add sufficient water and knead into soft dough. Add 1 tablespoon olive oil and knead again. Cover with damp muslin cloth and set aside to prove for 10 minutes.
  3. Heat 2 tablespoons olive oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add chilli flakes and onions and sauté till onions turns translucent.
  4. Add red capsicum, yellow capsicum and green capsicum, mix and cook for 30 seconds. Add crushed corn kernels and mix.
  5. Add salt, mixed herbs, crushed peppercorns and tomato ketchup, mix and cook till the mixture dries. Transfer onto a plate and cool. Add cheese and mix well.
  6. Transfer dough onto the worktop and knock back to release excess air.
  7. Divide the dough into 2 equal portions. Dust the worktop with some flour and roll out each portion to a ½ cm thick sheet. Cut into roundels using a medium sized cookie cutter.
  8. Put some capsicum mixture in the center of each roundel, brush some water on the edges, fold to a half moon shape and lightly press the edges to seal. Dust a fork with some flour and lightly press the edges with its backside to create a pattern.
  9. Grease a baking tray with some olive oil, place the calzones, cover with damp muslin cloth and set aside to prove for 10-15 minutes.
  10. Preheat oven to 180° C.
    Brush the calzones with some milk. Put the baking tray in preheated oven and bake for 15-20 minutes, basting with some butter at intervals.
    Serve hot.