Fried Calzone Pizza

by Editorial Staff

Summary

Prep Time	35 mins
Cook Time	25 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Drain the mushrooms, grate the Gouda cheese with a grater to make gratin cheese. Cut the ham slices into small square pieces. Put everything in a bowl. Divide the pizza dough into pieces the size of a child`s fist and roll them with a little flour into round cakes (approx. 25 cm in diameter).
Place the mushrooms, cheese and ham in the middle of the flatbreads, coat half of each flatbread with egg yolk on the edges and fold over each other. Fold over the edge with a fork and press it down (must be really tight!).
The pizzas are a bit bigger than a normal deep fryer, so it`s better to use a saucepan. Heat enough oil to make the pizzas swim well. The oil BE CAREFUL! heat. On a very low level, better slowly increase it when the calzone is already in the pan (wooden spoon test for the right temperature). Gently dip the pizzas with a slotted spoon. When a nice tan is achieved, transfer to a draining rack or kitchen paper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.