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Fried Stuffed Calzone



1 lb.1 oz. Caputo Flour

10 oz Water

10 gr Yeast

20 gr Salt


8 oz. Sheep Ricotta

8 oz Buffalo Mozzarella, cut in small cubes

Salt, to taste

Pepper, to taste

Extra Virgin Olive Oil for frying


Preparation for Dough: Place cold water in mixing bowl and add salt. Dissolve salt completely. Add one cup of flour and dissolve. Add yeast and continue to mix for a few seconds, slowing adding remaining flour. Mix at slow speed for 20 minutes. Remove dough and place on counter; cover with damp cloth. Set aside for approximately 2 hours, or until dough has risen. After dough has risen cut into small 2 ounce balls. Cover with damp cloth and set aside for 2-3 hours, or until dough has risen (about double the size).

Preparation for Calzone: After dough has risen it is ready for use. Heat extra virgin olive oil (enough to cover calzone) in a large pot on medium-high heat. While oil heats, flatten ball of dough, using your fingers, until about 4-inches round. Place 3-4 cubes of Mozzarella, 2 Tbsp Ricotta, a pinch of salt and pepper, to taste, on dough. Close in a half-moon shape, using your fingers to pinch down the edges of the dough. Place calzone in pot of hot oil and fry until golden brown.

Remove and eat warm.

From the kitchen of Chef Roberto Donna and featured on show 1806 - Cooking Live with Roberto Donna.


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