Fried Calzones
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 1 kg flour
- 15 g fresh yeast
- 20 g lard
- 20 g salt
- 20 g olive oil
- 10 grams sugar
- 25 g milk
- 500 ml water
For the filling:
- 1 bottle tomatoes, happened
- salt and pepper
- garlic
- Oregano or basil
- 1 scoop mozzarella
- Oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients into a yeast dough and let rise in a warm place for about 3 hours. It should be about twice as much in volume.
- Season the tomatoes with salt, pepper, garlic and oregano or basil. Dice the mozzarella.
- Divide the dough into about 12 equal pieces. Roll out round, not too thin (best to do with your hands), dia approx. 10 cm.
- Put 1 - 2 spoons of tomato sauce and a little mozzarella in the middle. Fold the dough together, moisten the edge a little with water and press it together so that nothing can leak out, it must be absolutely tight.
- Then fry the calzones in the deep fryer or in a tall pan filled with oil for 2 - 3 minutes until they are golden brown.
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