Fried cheese calzones are probably one of my most favorite things to eat in the whole world! I was first introduced to the concept one summer many years ago in my 20's while taking a day trip to Seaside Heights, New Jersey with my boyfriend at the time. He was emphatic that we head straight to a particular on-the-boardwalk pizza shop, where we would indulge in deep-fried calzones. I was both amused and intrigued. I loved cheese calzones, but had only ever had the ordinary mozzarella and ricotta baked versions that were standard at many pizza shops. Fried? Let's go!
I remember waiting while the pizza man behind the counter put two calzones in the deep frier, and a few minutes later handed them to us on paper plates with a handful of paper napkins, and a giant smile on his face. It was like he knew some secret that he was bursting to share with us. I soon found out why. Crispy, bubbly crust held gooey melted cheeses; it was heaven in a handful of paper napkins and instantly my concept of cheese calzones was changed forever.
Fast-forward thirty years or so and here we are, and I'm so excited to share with you my own version of fried calzones. I promise you won't be disappointed! Here's my recipe and how I make mine:
Pizza Dough Recipe
In a mixer add:
2 Tablespoons olive oil (I drip this around the inner edge of the bowl to kind of oil the bowl before adding the flour)
3 to 3 1/2 cups flour (start with 3c, add more if needed) *make an indent in the center of the flour for adding the hot water.
3 to 3 1/2 cups flour (start with 3c, add more if needed) *make an indent in the center of the flour for adding the hot water.
1 teaspoon salt
1 cup hot water (not boiling)
1 package dry rapid-rise yeast
2 teaspoons sugar
Add all ingredients to the mixer bowl and let sit for five minutes to allow the yeast to activate. Then mix on medium for five minutes. If mixing by hand, knead for five minutes. Cover the bowl and allow the dough to rise for 45 minutes.
Prepare your fillings:
From one recipe of dough I get 2 to 4 calzones, depending on how large I make them.
I like to use two separate bowls for my cheeses. Shredded mozzarella in one bowl (you also can add some shredded provolone to the mozzarella - it makes it extra good!) and ricotta cheese in the second bowl along with a 1/2 t of salt, pepper, and a dash or two of garlic powder and oregano.
After the dough has risen place it on a lightly flowered surface and form into a disc shape, using your fingers to pat the dough to shape it and help it spread out.
Then use a rolling pin to roll out the dough until it is about 1/4" in thickness or slightly thinner, but don't go too thin. You don't want to make the dough too thin or it could tear after you add the fillings and then you'd have a big mess in your frying oil.
Once you have your dough rolled out, add a few heaping tablespoons of the ricotta filling.
Then add a handful of the shredded mozzarella on top of the ricotta.
Very carefully lift one side of the dough and fold it over the filling, meeting the edge of the dough you are holding to the other side of the dough, creating a half-moon shape. Use your fingertips to press down all along the seam of the dough, sealing it very well. Continue to do this for at least a full minute.
Next start at one end of the dough's sealed seam and gently twist and pinch the sealed edge up over itself to create a well-sealed, decorative edge.
This one is perfect! Ready to fry!
Heat your vegetable oil in a wok (if you have one) until it reaches 350°F. Use a thermometer to gauge the temperature of the oil.
Very carefully lift your calzone and gently place it into the hot oil.
Once you see the edges and bottom begin to turn a golden brown it's time to flip the calzone to the other side. I use two spatulas to do so. Be very careful not to splash the oil or to tear the calzone.
Once your calzone is flipped, allow it to fry until the bottom is as golden as the top. This usually takes about three to five minutes.
Once it is golden brown and ready to remove, carefully lift the calzone with two spatulas and place it onto a paper towel-covered plate. Immediately sprinkle with salt.
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Article and images copyright ©Laura Beth Love 2024 and may not be republished in print or other media without express written permission from the author. As an Amazon Influencer, I earn from qualifying purchases.