2C. All purpose flour
2T. Olive oil
2T. Sweet corn
3 Eggs (room temperature)
1 Shallot (chopped)
2 Green Chilies (chopped)
3 Garlic Cloves (minced)
10-12 Shrimps (diced)
Salt & pepper
Cornmeal or semolina (to sprinkle)
Start with activating the yeast. In a bowl add one cup of warm water, yeast & sugar, stir and leave aside till it foams.
Heat some oil in a wok. Saute garlic, chilies & shallot. Once fragrant add eggs and scramble to medium consistency. Now add the shrimps, peas & corns, continue cooking till the shrimps turn pink. Check for seasoning and don’t overcook. Set aside to cool.
In another bowl combine flour, a pinch of salt & yeast mix. Knead the dough till soft and smooth. Leave to rise for 1-2 hours in a warm place.
To bake the calzones preheat the oven at 200°C and sprinkle the baking sheet with cornmeal or semolina.
Divide the dough into 8 equal parts and roll each out to a 5 – 6 inches disc. Divide the filling between half of each disc, leaving some space to seal. Brush the edges with water and crimp the edges to seal.
Bake for 20 minutes or until golden brown. Cool slightly and serve.