Rose Calzone

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 stickiness 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.