Fried Calzones

Calzoni Fritti alla Sfiziosa

Cooking With Nick Stellino
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Ingredients:

1 recipe Sicilian Style Pizza Dough
1 recipe Parmesan Basil Béchamel Sauce
1 pound Ham, chopped
½ pound Gruyere or other good quality Swiss cheese, shredded
1 egg
¼ teaspoon freshly ground Black Pepper
Extra light olive oil for deep frying

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Serves 6 -8
Printable Version
Prepare the Pizza Dough. Prepare the Parmesan Bail Béchamel Sauce.
In a medium bowl, stir together the béchamel sauce, ham, cheese, egg and black pepper. Set aside.
When the pizza dough has risen, divide it equally into 16 balls. On a lightly greased work surface, flatten a ball of dough into a 5 inch round. Place ¼ cup of the cool stuffing in the middle of the round. Fold the pizza dough over to make a half moon shape. Press or crimp the edges tightly to seal. Place the formed calzone on a lightly floured cookie sheet or pizza pan. Repeat with the remaining dough and filling. Let the calzones rise, covered with a clean towel for 15 minutes.
Heat the olive oil in a wok or deep fryer to 375 degrees. Fry the calzones, 3 or 4 at a time until they are golden brown and puffy, about 1 ½ minutes on each side. Place the cooked calzones on absorbent paper to drain. Serve hot or cold.
NOTE: To bake the calzones preheat the oven to 500 degrees. Bake the calzones on a baking sheet or pizza pan for 12-14 minutes, until the crust is brown and the filling is heated through.
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