For the Calzone Dough

• First, in a small bowl, add 2 tablespoons of warm water along with fresh yeast.
• Add yeast and sugar. 
• With the help of whisk, stir well. 
• Cover the bowl and keep aside until it is activated.
• In a big bowl, add multigrain flour, salt, and 2 tablespoons olive oil.
• Now add the activated yeast and mix it well with a wooden spoon or using your hands. 
• Add sufficient water to knead to make a soft dough.
• Continue kneading till the whole mixture gathers together and starts leaving the sides of the bowl. 
• Cover the bowl with a damp kitchen cloth and set aside to rise or doubled up.
  

For the Calzone Filling

• In a non-stick pan or skillet, heat ½ tbsp olive oil.
• Add onion rings and gently saute till the onions soften.
• Add chopped green chilli, boiled corn kernels and chopped tomato. 
• Saute for 2-3 minutes till it is cooked.
• Turn off the heat and transfer it into a bowl.
• Add grated cottage cheese and cheddar cheese to the corn mixture. 
• Then add salt to taste, basil leaves, and crushed black peppercorns. 
• Mix everything well and set the filling aside to cool.
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For Baking

• Preheat the oven to 250º C 20 minutes before baking. 
• Grease a baking tray with some olive oil.
• Dust the worktop with some flour and roll the dough into a round of 5 to 6 inches diameter. 
• With a medium size cookie cutter, cut out 4 discs.
• Brush the edges of the discs with some water and place a portion of the corn filling in the centre. Fold the calzone into a semicircle and pleat the edges well. Make sure the edges are pressed well.
• Place the calzones gently on the greased tray and brush some olive oil. 
• Put the tray in the preheated oven and bake for 10-15 minutes till they are golden from top.
• Remove them with the help of a spatula and arrange them on a serving platter.
• Cut in half and serve hot with tomato sauce, ketchup or pizza sauce.