How to Make Fried Calzone
Indulge in the irresistible delight of a fried calzone recipe featuring savoury ham and melty mozzarella. Moreover, this perfect pizza alternative is ideal for savouring on a cozy Saturday night, offering a comforting and flavorful experience that will satisfy your cravings.
Furthermore, embrace the joy of crafting this homemade masterpiece, as the crispy golden crust encases the delectable filling. Creating a delightful blend of textures and flavours.
Additionally, elevate your pizza game and treat yourself to this mouthwatering panzerotti recipe.
Watch Fried Calzone video recipe:
How to Make FRIED CALZONE Like an Italian
Vincenzo’s Top Tip To Make Panzerotti
Drizzle and sprinkle on top
Firstly, if Desired: Drizzle some extra virgin olive oil on the top and sprinkle dried herbs on it. You can also place a basil leaf on the side for presentation.
Fry in small batches
Secondly, fry the calzones in small batches to maintain the oil temperature and allow for better control during cooking.
Drain excess oil
After frying, place the calzones on paper towels to absorb any excess oil and help keep them crispy.
Serve warm
Lastly, enjoy the panzerotti while they are still warm for the best texture and taste.
Fried Calzone
Print Recipe
Equipment
- Wooden board
- Paper towel
- Tongs
- Rolling pin
Ingredients
- 100 grams Vincenzo’s Plate Pizza and bread dough
- 2 slices Ham
- Buffalo mozzarella, Fior di latte OR bocconcini – cut into cubes
- 3 Basil leaves
- Flour
- Sunflower oil, for frying
- Dried herbs
Instructions
- To begin, you need to prepare my bread and pizza dough.
- Start by putting a small amount of flour on the board and spreading it out.
- Place the ball of dough in the centre and using the tips of your fingers, pass down and start opening it up into a circle. Turn it over and do it again making sure there is enough flour on both sides.
- Using the rolling pin rollover the dough one way and then the other.
- Add some flour on top and repeat.
- Don’t worry about making it too big, just a medium size and not too thin.
- Create a layered line of mozzarella right through the middle.
- Roll up the slice of ham and put it on top of the cheese. Add another piece rolled up too.
- Break up the basil leaves and place then on top of the ham keeping the filling away from the edges.
- Rollover one half of the dough over the top of the filling to meet the other side and press the edges together with the balls of your fingers.
- Pull at the edges of the dough to help them meet then turn it over and spread some flour on top
- Using a fork, press down around the edges of the calzone. Be careful not to make any holes but this will help it close so the oil doesn’t get inside when you fry it
- Turn it over and repeat.
- Put a fry pan on the stove and fill it ¾ with oil (Heat the oil so it is ready).
- Drop the Calzone into the hot oil and it should be bubble as it starts to cook.
- Use tongs to turn it over after 2 minutes.
- The Calzone will start to brown so you can tell, it is cooking and it always depends on temperature of oil.
- Using a utensil with holes in the bottom, lift at the Calzone and let the oil drain out. Place it onto paper towelling so it takes out more of the excess oil. Pat the top of the Calzone with the paper towel to get rid of oil from the top.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to Serve Fried Calzone
Serve warm, sliced panzerotti with marinara sauce for dipping, allowing guests to enjoy the crispy exterior and flavorful filling. Meanwhile, garnishes like basil or Parmesan can enhance the presentation and taste. Perfect as an appetizer, main course, or party snack.
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