Neapolitan deep-fried calzones

Sponsored Results

add to shopping list Ingredients

1.3 lb Flour 00
1 oz fresh yeast
1tsp fine sea salt
1/2 tsp Sugar
1-1/4 cups warm water
1 tbsp extra virgin olive oil
10.5 oz ricotta cheese
1.8 oz salami (Napoli-style salami)
7 oz smoked mozzarella cheese
1/4 lb (4 oz) sharp provolone cheese (better if Auricchio)
1/2 tsp ground black pepper

Preparation

Dissolve the yeast in 1-1/4 cups of warm water.
In a large mixing bowl (or stand mixer bowl) combine the flour, 1 tsp fine salt, 1/2 tsp sugar, 1 tbsp olive oil and the dissolved yeast.

Mix (with a dough hook) on medium speed for about 10 minutes until the dough becomes compact and smooth. Cover the bowl with a clean kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.Cut the smoked mozzarella, provolone and salami into small pieces.In a medium bowl, mix together ricotta, provolone, smoked mozzarella, salami and 1/2 tsp black pepper.Once the dough has doubled in size, lightly dust a work surface with flour and turn the dough out.Divide the dough into 30 equal pieces and shape each one into a ball. Using a floured rolling pin or your hands, stretch each ball of dough into a 4-inch round (the shape doesn't have to be perfect). Place 1/2 tbsp of ricotta mixture in the center of each dough circle, fold it over and seal the edges well.Fill a medium-sized pot half full with frying oil (if using a deep fryer set temperature to 320°F). Once the oil is hot, deep fry two calzones at a time over a medium flame until golden in color.
Place on a plate with paper towel to absorb any excess oil
Serve the calzones hot!

Post a Question or Comment

Reviews

5/16/11

Theresa111 says:

This is a new and innovative recipe for me, and I will make them Saturday at my relatives surprise party. Thanks!

Post A Review