SICILIAN PYTHONS! Old School Calzone recipe without yeast

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat, while salami is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while provolone is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives offer a different flavor profile, while canned olives are generally cheaper.

Preheat the broiler to 490°F (255°C).

In a mixing bowl, combine 400 grams of all purpose flour, 100 grams of semola flour, 5 grams of salt, 50 grams of dry white wine, 135 grams of sparkling water, and 40 grams of olive oil.

Mix well and knead the dough for about 10 minutes until it starts to become smooth.

Cover the dough and let it rest for 30 minutes.

Attempt to laminate the dough by folding it in an envelope style with olive oil, which takes some patience.

Cover the dough again and let it rest for another 30 minutes.

Prepare the filling by chopping 100 grams of provolone cheese, 100 grams of mozzarella cheese, and 1 head of escarole lettuce.

Add 10 anchovies to the filling mixture, along with olive oil, salt, and pepper to taste.

Stretch the rested dough to be thin, roughly 5 millimeters or less.

Heat canola oil for deep frying, using a thermometer or a toothpick to check if the oil is ready by seeing consistent bubbling.

Deep fry the calzones for 5 to 8 minutes at 320°F (160°C) or until the dough is golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens