Calzone Napoletano Fritto con Ricotta e Salame

An irresistible classic of Neapolitan street food. This isn't just a folded pizza; it's a golden, crispy pocket of leavened dough, generously filled with a rich and creamy mixture of ricotta, provola, salami, and a hint of black pepper. Frying makes it incredibly light and fragrant.

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.

   Time: 8 min
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.

   Time: 7 min
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.

   Time: 5 min
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.

   Time: 10 min
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.

   Time: 10 min
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!

   Time: 5 min