Fried Calzoni

Fried calzoni are the quintessential street food in many parts of Campania and Puglia. With our recipe, you can easily make them at home. Serve them as a starter or a main dish to share with family or friends, and it's instantly a celebration!

INGREDIENTS

For the dough

• 530 g of type 0 flour
• 10 g of sugar
• 15 g of fresh yeast
• 15 g of salt
• 330 ml of water

For the filling

• • 400 g of tomato passata (sieved tomatoes)
  • 400 g of mozzarella
  • 100 g of grated parmesan
  • extra virgin olive oil
  • salt

For frying

• 2 l of sunflower seed oil
  
  Fried calzoni are a warm and delicious dish, best made fresh so you can enjoy them at their full flavour. They consist of a filling of mozzarella and tomato sauce, creating a wonderful combination inside a fried crust. In many parts of southern Italy, they're a common find at rosticcerie (takeaway food shops), and you can pick one up to enjoy while exploring the beauty of the region. Using our recipe, you'll be able to make them easily at home too.
  
  HOW TO MAKE: FRIED CALZONI1To make the fried calzoni, start with the dough. In a bowl, dissolve the yeast in the water with the sugar. Pour the flour into a large bowl and add the liquid a little at a time, so it's absorbed well, and only at the end add the salt. 2Knead for at least 10 minutes until you get a smooth, soft dough. Form a ball and let it rest for 10 minutes. Then fold it like a wallet and leave it to rise, covered with a damp cloth or cling film, for at least 2-3 hours. 3Meanwhile, cook the tomato passata for a few minutes with a drizzle of oil and a pinch of salt. Divide the dough into 8 pieces of about 100 g each. Roll them out on a floured work surface with a rolling pin, trying to give them a circular shape. Spread a bit of tomato on one half, add a bit of diced mozzarella and a bit of parmesan. 4Fold the plain half of the dough over the filled half to form a half-moon shape. Seal the edges well. It's important to close the calzoni properly, otherwise they might open up while cooking. Fry the calzoni in boiling seed oil until golden, turning them a couple of times with a slotted spoon. Finally, drain them on absorbent paper. 5Serve the fried calzoni piping hot so that the mozzarella inside is still deliciously stretchy.