Calzone fritto napoletano: come stendere, farcire e friggere

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat option with similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still melting well.

cooked sausage

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken offers a leaner protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

Prepare the dough by mixing 425 g of flour, 250 g of water, ½ gram of fresh yeast, and 13 g of salt. Allow the dough to rise for a minimum of 8 hours.

After the dough has risen, divide it into 12 pieces of 55 g each.

Prepare the filling by mixing 300 g of buffalo ricotta, 250 g of provola, and 200 g of cooked ham (or ciccioli). Season with pepper.

Roll out each piece of dough, fill with the prepared filling, and fold to create a calzone.

Heat peanut oil to 180°C in a pot (19 cm x 9 cm) with approximately one liter of oil.

Fry the calzones in the hot oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens