Fried calzones, very soft brioche dough filled and fried… this calzone dough is very simple and versatile, suitable for any type of filling and can be baked or fried 😋
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- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
FRIED CALZONES
- 2 cups all-purpose flour
- 2 cups semolina flour
- 5.75 oz water
- 5.75 oz milk
- 3.5 tbsp lard
- 2 tbsp sugar
- 1 tbsp salt
- 1/3 packet dry yeast
- 2 cups tomato sauce
- 5.25 oz cooked ham
- 9 oz cheese (Type Galbanino)
- to taste salt
- 1 qt sunflower oil
Steps
Pour the flour and semolina into a bowl and add the yeast.
In another bowl, mix the milk and water together.
Pour some of the liquid into the flour bowl and dissolve.
Add the rest of the ingredients and work for ten minutes, until you get a well-mixed dough.
Let the dough rest for an hour in a bowl covered with a cloth.
After the resting time, turn the dough onto the work surface and knead it, making some folds for another ten minutes, until you get a well-knitted, smooth, and silky dough.
Place the dough in a floured bowl and leave it in a warm place, in the oven with the light on until it doubles in size, which will take about 4/5 hours.
After kneading and letting the dough rise, divide it into 100g pieces and form balls.
Roll out the balls with a rolling pin, put a little salted tomato sauce in the center, pieces of cooked ham, and cheese.
Close them into a half-moon shape and seal them by folding the edges inward.
Heat the oil and start frying. The oil should be hot, but not smoking, because you should cook the calzones slowly; otherwise, they would remain raw inside. Ideally, use a kitchen thermometer and keep it around 356°F
