1 cup All-purpose Flour
½ cup Oats, Grounded
½ cup Bread Flour
2 tbsp. Olive Oil
1 tsp. Baking Powder
1 tsp. salt
Pinch of sugar
1 tsp. Yeast
Warm water for making dough
Butter at room temp. for brushing
For Stuffing:
1 cup Corn, frozen
½ cup Spinach, finely chopped
½ cup Cheese, grated
Salt & Pepper to taste
1 tbsp. Oil
1 tsp. Oregano, dried
2 tbsp. White sauce
Combine sugar with yeast and mix with hot water till bubbles appear, sieve all the flour in the bowl with salt & baking powder. Add oil and yeast, fold gently and add warm water to make soft dough. Cover the dough with cling film and keep it on warm place for 2 hours.
For filling: Heat the oil in the pan adds spinach & corn, sauté. Mix all the seasoning and add white sauce, stir and cook for 2-3 minutes. Remove from heat and mix cheese. Keep aside for cooling.
Divide the dough in to 8 equal portions, and roll out in the circles. Brush with butter and join two circles, repeat to make 4 circles.
Divide filling mix into four parts; place each part to one side of each dough circle. Leave at least 1/2 an inch space between the filling and the outer edge of the crust. Brush edges lightly with water and fold over gently. You can use a fork to press the edges together if you like. Coat the Calzones with oil or butter using a pastry brush or your hands. Cut a small slit on top of the Calzones to let the steam pass.
Pre heat oven at 220 degree Celsius and transfer corn stuffed calzones to baking dish. Bake for about 8 minutes, and then flip the calzones. Bake for 7 more minutes or until golden brown on each side. Cool and pack.


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