Name: Rose Calzone recipe by Rekha Joseph at BetterButter
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 6
Ingredients: For dough; Refined flour 1cup; Whole wheat flour 2 cup; Active Dry Yeast 1teaspoon; Lukewarm water 3/4 cup; Sugar 1 tablespoon; Salt 1teaspoon; Milk powder 2 talespoon; Flax seed powder 1 tablespoon; Non flavoured/olive Oil 4 tablespoon; Sesame seeds for garnish; Milk or egg for brushing top; Mozerella cheese grated 1/2 cup or more; STUFFING; Chicken/ Paneer 250 grams chopped; Onions chopped finely 3; Garlic 10 pods chopped; Italian spice mix 1 1/2 teaspoon; Tomato finely chopped 2; Pepper 1 teaspoon; Salt to taste

Ingredients Serving: 6

For dough
Refined flour 1cup
Whole wheat flour 2 cup
Active Dry Yeast 1teaspoon
Lukewarm water 3/4 cup
Sugar 1 tablespoon
Salt 1teaspoon
Milk powder 2 talespoon
Flax seed powder 1 tablespoon
Non flavoured/olive Oil 4 tablespoon
Sesame seeds for garnish
Milk or egg for brushing top
Mozerella cheese grated 1/2 cup or more
STUFFING
Chicken/ Paneer 250 grams chopped
Onions chopped finely 3
Garlic 10 pods chopped
Italian spice mix 1 1/2 teaspoon
Tomato finely chopped 2
Pepper 1 teaspoon
Salt to taste

Instructions

To make the bread base: Mix water, sugar and yeast to proof for 10 min. Use the mix only if the yeast has frothed showing that it is active.
In a bowl, take all ingredients of dough and add the yeast mixture.
Knead well for 7 to 8 min to activate the gluten and achieve a decent window pane consistency. If too dry, add few more tbsp water. Dough should be soft and supple. As you knead, the stickyness will reduce.
Keep in a well oiled bowl covered with a damp cloth in a warm place for proofing or doubled in size.
In the meanwhile prepare the stuffing. In pan add olive oil and sautee all ingredients in this order garlic, onion, tomato, chicken, spices, to get an aromatic and tasty stuffing.
Once the dough proofing is done, knock out the gasses and place it on a floured work surface.
Take half portion(for convenience) and roll out to a roti thickness and cut out circles. One circle(for center bud) should be larger than others.
Place the stuffing, topped with grated cheese in the centre of the larger circle. Cut out 4 lines on the circle at quarters. Now take each quarter and wrap it over the stuffing, making a rose bud shape. Place in the centre of oiled baking pan.
Take the smaller circles and place the filling in one half topped with cheese and fold the circle. Using a fork, press the edges gently to seal the filling. This forms the petals of the rose.
Place each petal around the bud to form the bloom.
Brush the top with egg or milk and Sprinkle Seseme seeds.
Let it rise for another 15 min. In meanwhile preheat your oven.
Bake the rose in the middle rack of oven for 30 min at 180 deg C. You can bake till the required browning is achieved( maybe another 5 min depending on your oven)
Once done, brush the top with butter and cool.

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