For the dough.

Take yeast and sugar in a bowl, add little warm water and mix well.
Set aside for 5-7 mins for the yeast to activate.

Now take Flour, salt, 2 tblspn of oil in a large bowl and mix well. Add in the yeast mix in and milk. Mix well using a fork. Add little warm water as needed.

Knead this to a soft dough. The dough has to be nonsticky.
Drizzle in 1 tblspn of oil and knead well.
Cover and set aside to rise for 1 hour.

Marination

Marinate paneer cubes, onions chopped and capsicum in pizza sauce for 15 minutes (using pizza sauce is my idea of doing jhatpat work in the morning)

For filling

Heat oil in a kadai. Add in all the chopped ginger garlic and saute them for 2 mins.
Add marinated vegetables too
Stir them
Add corn kernels, some oregano and paneer masala

Cook this till the veggies are little cooked.

Add in little salt, sugar and chilli powder and mix well.
At this point you can taste the vegetables to check the seasoning. Adjust if needed
Set aside to cool

When the dough is risen, punch the air out and knead it once more.

Now take the dough out, make a ball and roll it out like a chapati

Place the filling on the one side covering 1/4 portion of the rolled dough (see pics)

Put some grated mozzarella cheese on it.

Make strips of the other portion of the rolled dough (see pics)

Now cover the filling and give a shape like half moon. Cover it with the cut strips

Brush well with the mixture of milk and butter.
Sprinkle some white and black sesame seeds

Preheat the oven now at 180 degrees for 10 minutes

Grease the baking tray and carefully place the stuffed Stromboli

Bake this for 12 mins in 180 degree C.

Remove when done

Cut into slices and pack in the kids tiffin.