I've actually done these little fried calzones lots of times.  They work great as make-your-own when you've got a whole mob of teenagers over.  You can preform the dough and refrigerate the discs stacked up between sheets of waxed paper.  Then set up an assembly station where the kids can stuff their calzones, and a separate fry station where at least one responsible person can man a pot/frypan/wok or two of hot oil to fry off the calzones as the kids bring them forward.  Dipping sauce available over by the draining rack and you're all set!

If you're quick, you can get a dusting of grated parmesan or romano to melt onto the calzones right after they come out of the hot oil....

 

Interesting coincidence. I had made full-sized baked calzones awhile back, using pizza dough. Had a lot of filling left over, and figured why not make minis. So I used round won ton wrappers, sandwiching some of the filling between two of them, and deep frying. Then topped them with some left-over pizza sauce.

 

I use Pizza Dough to make Calzone too ...

 

Actually, a recipe I  posted:  was my Calabrian Pizza last week ... I use same flour, yeast, salt, olive oil extra virgin, warm water mixture to make calzones ...  

 

Thanks for post.

Margi.

 

 

 

 

@ Tas,

 

Thanks for posting photos.

 

I bake my calzones and fill with asst Italian goodies ...

 

Margi.

 

 

 

 

Buongiorno,

 

The Valle D´Itria located in southern Apulia, is just extraordinaire. Home to the Trulli, round white architectural buildings with conical roofs that are found no where else worldwide. The Trulli denote ancient tombss found in the rurals all throughout Italia. These ancient buildings were built by the Greeks and are protected by the Historical Preservation of Patrimonial Architecture.

 

With this in mind, many of these buildings, now renovated have been purchased by Northern Apulians from Bari and gargano and have transformed them into tiny boutique hotels, classic regional Apulian trattorias and restaurants, and shops selling only local products and Meze Cafés. 

 

One of the specialties of southern Italy, Basilicata, Apulia and Sicilia are their calzones. They are always baked in a wood burning oven. 

 

My recipe for Calzone:

 

PIZZA DOUGH

 

1 1/3 cup warm water 115 degrees farenheit

1 package active dry yeast

3 cups all purpose flour plus more for kneading

1 tsp salt

1 tsp olive oil

 

There are two ways to make the dough, either via hand or food processor ...

 

BY HAND:

 

In a large bowl, combine water and yeast. Whisk until yeast is dissolved. In another bowl, combine flour and gradually and slowly add the yeast mixture, stirring with a wooden spoon. Turn dough out onto a lightly floured surface and with lightly floured hands, knead until dough is smooth and elastic about 12 mins.

 

TO LET DOUGH RISE

 

Lightly oil large bowl. Add dough turning several times to oil the top. Cover with plastic wrap and let rise in a warm draft free place for 1  1/ 2 hrs. or until double in bulk. The dough can stay in a refrig overnight in plastic wrap. This makes: 1 and 1/2 pounds of dough enough for 4 calzones, or 2 pizzas.

 

I fill my calzones with any one of these combinations:

 

Broccoli, a variety of cheeses, olives, garlic, red pepper and anchovies - a Green & White Rustica ( common in Sicilia )

 

Basilicata: Potato, fennel, onion

 

( Apulia ) Eggplant, pecorino, parmesan, tomato, garlic, Buffala di mozzarella

 

Calabria:  bell peppers, onion, tomato, cheeses, and chili pepper

 

Happy Holidays.

Margi.