Spicy Vegetable and Chicken Calzone

  1. For the spicy filling, heat 2 tbsps of olive oil & add 1 big garlic clove (minced) , 1 medium onion ( finely chopped), 1 big greenchilly ( very finely chopped) & saute till the onion turns pink. Add 4 -5 button mushrooms (thinly sliced) , salt, pepper powder & cook till they turn dry. Add 3/4th of a big carrot (grated) & saute till it turns soft. Add half of a red, orange & green bell pepper chopped & cook for a minute. Add 200 grams of chicken (cooked with a pinch of turmeric powder, 1/4 tsp of chicken masala powder, 1/2 tsp of salt, 1/4 tsp of garam masala powder & shredded) , 1/4 tsp of cumin powder, a big pinch of tandoori masala powder & mix well. Add 2 tbsps of boiled sweet corn kernels, 1 tsp of dried oregano, 1 tsp of tomato paste,salt , 1 tsp of soy sauce & mix well.
  2. For the dough, mix together 2 cups of plain flour, 1.5 level tsp of instant yeast, 2 pinches of baking powder, 11/4 tsp of salt and 1/2 tsp of sugar. Add 5 tbsps of extra virgin olive oil & make a soft dough adding enough lukewarm milk or water. Keep punching the dough as you knead. Knead for atleast 10 minutes. Cover with a wet cloth & keep aside in a warm place till double in bulk for 45 minutes – 1 hour.
  3. Preheat the oven to 180C.
  4. Punch the risen dough & divide it into lemon sized balls.
  5. Take a ball & roll into a thin circle. Wet edges of the circle. Put the prepared chicken veggie mixture on one half & sprinkle grated cheddar + mozzarella cheeses over the filling generously.
  6. Fold to make a semicircle & seal the edges thoroughly by pressing with a fork. Repeat with the other dough & filling portions.
  7. Keep the calzones covered in a baking tray lined with foil for 30 minutes.
  8. Give the calzones an egg + milk wash.
  9. Bake them at 180C for 20 minutes. Brush the hot calzones with melted butter & keep warm in a foil.
  10. Serve them warm.
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