Calzone Napoletano Fritto con Ricotta e Salame

• •500 Classic pizza dough (already risen)
• •300 g Cow or sheep's milk ricotta (well-drained)
• •150 g Neapolitan-style salami (diced or cut into strips)
• •150 g Smoked provola cheese (cut into small cubes and well-dried)
• •2 tbsp Tomato passata (strained tomatoes) (for lightly spreading inside)
• •to taste Freshly ground black pepper
• •to taste Fine salt
• •to taste Peanut oil (for frying)

Instructions

1. 1

   Prepare the filling: In a large bowl, mash the well-drained ricotta with a fork until creamy. Season with a pinch of salt and a generous amount of freshly ground black pepper. Add the diced salami and the dried provola cubes. Mix everything until well combined.

2. 2

   Shape the dough: Divide your risen pizza dough into 4 equal pieces. On a lightly floured surface, stretch each piece by hand into thin discs, leaving the edges slightly thicker.

3. 3

   Fill the calzones: Place a generous spoonful of the prepared filling onto one half of each dough disc. If desired, add a teaspoon of tomato passata in the center for a touch of color and flavor.

4. 4

   Seal the calzones: Fold the empty half of the dough over the filling to form a half-moon shape. Press the edges firmly together to seal, then crimp the edges (like a rope) to ensure no filling escapes during frying.

5. 5

   Fry the calzones: Heat a generous amount of peanut oil in a large, deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Carefully immerse one calzone at a time. Use a spoon to continuously baste the top of the calzone with hot oil as it cooks; this will help it puff up beautifully.

6. 6

   Serve: Once golden brown and puffed on both sides, remove the calzone from the oil and drain on paper towels. Serve immediately, while hot and the cheese is still melty!

Chef's Tips

• 💡Ensure your ricotta and provola are very well-drained; excess moisture can make the calzones soggy or cause splattering during frying.
• 💡Maintain a consistent oil temperature. If it's too low, the calzones will absorb too much oil; if too high, they'll brown too quickly on the outside and remain raw inside.
• 💡Don't overcrowd the pan; fry one or two calzones at a time to keep the oil temperature stable and ensure even cooking.