The fried calzones or panzerotti with re-milled semolina are very tasty half-moons filled and prepared with a soft leavened dough with mixed flours, milk, and oil.
They are delicious eaten hot but just as tasty when cold or reheated. At a snack, aperitif time, or for dinner, they are always a great idea that many enjoy!
For this dough, I used both all-purpose flour and re-milled semolina, which gives a bit more color to the panzerotto, making it soft inside with a light golden crust on the outside.
There are different recipes for calzones or panzerotti, and they can either be fried or baked. I chose frying.
I did not prepare the classic large calzone but preferred the smaller size of 50 g raw dough with a 70 g final product.
I also varied the filling, using tomato and provola and ham and provola. Naturally, you choose according to your tastes.
If you, like me, love homemade snacks, follow me in the recipe!
THESE RECIPES MIGHT INTEREST YOU
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 20 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fried Calzones or Panzerotti with Re-milled Semolina
Basic Dough
- 12 oz water
- 1.7 oz milk
- 4 tbsp olive oil
- 10.6 oz re-milled durum wheat semolina
- 14.1 oz all-purpose flour
- 0.35 oz fresh yeast
- Half tsp sugar
- 0.5 oz salt
- Half cup tomato sauce (reduced)
- to taste olive oil
- to taste salt
- 1 tsp oregano
- 3.5 oz cooked ham
- 7 oz provola cheese
- to taste peanut oil
Tools
- Planetary Mixer
- 1 Rolling Pin
- Mold for panzerotti (optional)
- Frying Pan or small pot
- Stove
Preparation for Fried Calzones or Panzerotti with Re-milled Semolina
In a bowl by hand or in the bowl of the planetary mixer, start dissolving the yeast with water and milk, gradually add the flour mixtures, always mixing.
Knead everything, and then finally add the oil and salt.
Work the dough well until it is compact and smooth. If the dough is sticky, use more flour. If, while adding the flour, the dough becomes too compact, use less. Depending on the humidity and brand you use, it sometimes absorbs less or more.Take the dough, knead it for a few minutes by hand, form into a ball, and let it rise covered for at least 3 hours.
This depends on the room temperature; if warm, it may rise sooner.When the dough has risen and doubled in volume, place it on the work surface, sprinkle with more re-milled semolina, and roll it out with a rolling pin to a thickness of about 1/8 inch, then cut circles of the same size about 4 inches in diameter.
You can also use the plastic tool for panzerotti, or form balls of 50 grams or, if you prefer, even 100 grams, depending on you, then flatten with hands or a rolling pin.
FILLING
Once the shapes are ready, fill the calzones or panzerotti as desired with mixed fillings, using both ham and provola cubes, or tomato sauce seasoned with oil, salt, and oregano and provola or mozzarella cubes.After filling, close them in a half-moon shape, brushing the edges with a little water to seal better, and seal them with a fork. Arrange them on a tray with semolina flour.
Let the panzerotti rise again before cooking.
COOKING
Heat peanut oil in a small deep pot, then fry two calzones at a time, turning them for even cooking and browning. They will puff up a bit, then drain on absorbent paper.If the oil gets too dirty during cooking, filter it or change it.
After frying, plate and serve the fried calzones or panzerotti hot.
If you have leftovers, they are also excellent cold and reheated.
Tips and Variations
The panzerotti or fried calzones can also be baked in a preheated oven for 15-20 minutes.
You can prepare them in a smaller version or the larger version, depending on your needs.
This article contains one or more affiliate links.
Notes
FAQ
Can I use a different filling?
Yes, of course, you can use the ingredients you prefer.
