Calzoncini napoletani (Neapolitan Fried Turnovers)
Ingredients
- 1 batch of standard pizza dough plus
- 2-3 Tbs olive oil
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
- 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/
http://memoriediangelina.com/2009/08/03/angelinas-pizza-casareccia/