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Deep-Fried Mini Calzones (Panzarotti)

Deep-Fried Mini Calzones (Panzarotti)

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Deep-Fried Mini Calzones (Panzarotti)

14 servingsINGREDIENTSPizza Dough320 mL (1 1/3 cups) warm water1 1/2 teaspoons active dry yeast435 g (3 1/2 cups) flour, divided25 g (1/4 cup) grated parmesan cheese1 teaspoon baking powder1 teaspoon salt2 teaspoons sugar3 tablespoons olive oil, dividedFilling520 g (2 cups) tomato sauce, divided300 g (3 cups) shredded mozzarella cheese, divided40 g (1 cup) basil, chopped, divided1  salt, to taste1  oil, for frying2 tablespoons parsley, chopped, to servePREPARATION1. In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.2. In a bowl, add 3 cups of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.3. Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.4. Use ¼ cup (30 grams) of flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.5. Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.6. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.7. Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.8. Begin forming the dough into a circle about ½-inch (1 1/4-cm) thick and 5 inches(12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.9. Spoon 1 tablespoon of tomato sauce on to the center of the dough.10. Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.11. Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.12. Heat 2 inches of oil until the temperature reaches 365˚F (185˚C).13. Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.14. Place a bowl filled with the rest of the tomato sauce on the plate.15. Sprinkle with parsley. Serve immediately.16. Enjoy!Inspired by:http://alyonascooking.com/2015/12/fluffy-yet-crusty-pizza-dough-recipe/
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14 servings

INGREDIENTS

Pizza Dough

320 mL (1 1/3 cups) warm water

1 1/2 teaspoons active dry yeast

435 g (3 1/2 cups) flour, divided

25 g (1/4 cup) grated parmesan cheese

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons sugar

3 tablespoons olive oil, divided

Filling

520 g (2 cups) tomato sauce, divided

300 g (3 cups) shredded mozzarella cheese, divided

40 g (1 cup) basil, chopped, divided

1 salt, to taste

1 oil, for frying

2 tablespoons parsley, chopped, to serve

PREPARATION

1. In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.

2. In a bowl, add 3 cups of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.

3. Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.

4. Use ¼ cup (30 grams) of flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.

5. Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.

6. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.

7. Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.

8. Begin forming the dough into a circle about ½-inch (1 1/4-cm) thick and 5 inches(12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.

9. Spoon 1 tablespoon of tomato sauce on to the center of the dough.

10. Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.

11. Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.

12. Heat 2 inches of oil until the temperature reaches 365˚F (185˚C).

13. Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.

14. Place a bowl filled with the rest of the tomato sauce on the plate.

15. Sprinkle with parsley. Serve immediately.

16. Enjoy!

Inspired by:

http://alyonascooking.com/2015/12/fluffy-yet-crusty-pizza-dough-recipe/