Calzoncini napoletani (Neapolitan Fried Turnovers)
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Calzoncini napoletani (Neapolitan Fried Turnovers)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 pizza dough plus, batch standard
- 2-3 Tbs olive oil
For the filling:
- escarole aglio e olio preparation
- mozzarella cheese provola and ricotta cheeses, mixed with salami, Parmesan cheese and egg
- mozzarella cheese cut into cubes, with anchovy fillets
And
- olive oil for frying
- salt
Instructions
- Form the dough into thin rounds, fill them with one of the savory mixtures indicated above—or anything else that you fancy, really—and fold them over, making sure their edges are tightly sealed. You fry the resulting turnovers in abundant, hot olive oil—not too hot, though, or the filling will not cook through—then serve right away, sprinkled with a bit of salt.
Notes
- To make the pizza dough, see this recipe: http://memoriediangelina.com/2009/08/03/angelinas-pizza-casareccia/
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