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Calzoncini
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Calzoncini napoletani

Neapolitan Miniature Calzones
Prep Time30 minutes
Cook Time15 minutes
Rise3 hours
Total Time3 hours 45 minutes
Course: Antipasto, Snack
Cuisine: Campania
Keyword: fried
Servings: 6 as a snack
Calories: 160.3kcal

Ingredients

  • 1 batch of standard pizza dough about 600g (20 oz)

For the filling:

  • Escarole aglio e olio
  • Mozzarella provola and ricotta cheeses, mixed with salami, Parmesan cheese and egg
  • Mozzarella cut into cubes, with anchovy fillets

And

  • Olive oil for frying
  • Salt

Instructions

  • Prepare the dough following the instructions in this post.
  • After the dough has risen, form it into balls about 5 (2 inches) around. Let the balls rise for another hour.
  • Flatten the balls into thin rounds., then place a spoonful or two of the savory mixtures indicated above.
  • Fold the rounds over into a half moon shape, making sure their edges are tightly sealed by pressing down around the edges with your fingers.
  • Fry the half moons in abundant, hot olive oil until golden brown.
  • Serve right away, sprinkled with a bit of salt if you like.

Notes

To make the pizza dough, see this recipe:
http://memoriediangelina.com/2009/08/03/angelinas-pizza-casareccia/

Nutrition

Calories: 160.3kcal | Carbohydrates: 31.1g | Protein: 5g | Fat: 2g | Sodium: 1633.9mg | Sugar: 4g | Iron: 1.8mg