How to make Corn and Capsicum Calzone -

An Italian delicacy, these calzones are stuffed with a mixture bursting with flavours of capsicums and corn.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn kernels (मकई के दाने), Green capsicum (हरी शिमला मिर्च )

Cuisine : Italian

Course : Snacks and Starters

Corn and Capsicum Calzone

Corn and Capsicum Calzone Recipe Card


Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Corn and Capsicum Calzone Recipe

  • Corn kernels boiled, crushed ½ cup

  • Green capsicum finely chopped ½ medium

  • Red capsicum finely chopped ½ medium

  • Yellow capsicum finely chopped ½ medium

  • Refined flour (maida) 2 cups + for dusting

  • Fresh yeast 1 teaspoon

  • Castor sugar (caster sugar) ½ teaspoon

  • Salt ½ teaspoon

  • Olive oil 3 tablespoons + for greasing

  • Garlic chopped 1 tablespoon

  • Red chilli flakes 1 teaspoon

  • Onions finely chopped 2 medium

  • Salt to taste

  • Dried mixed herbs ½ teaspoon

  • Crushed black peppercorns to taste

  • Tomato ketchup 2 tablespoons

  • Processed cheese grated 2-3 tablespoons

  • Milk for brushing

  • Butter for basting


Step 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.

Step 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.

Step 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.

Step 4

Add red capsicum, yellow capsicum and green capsicum, mix and cook for 30 seconds. Add crushed corn kernels and mix.

Step 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.

Step 6

Transfer dough onto the worktop and knock back to release excess air.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.