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Deep - Fried Prosciuto - And - Cheese Turnovers
(Calzone)
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| What You Need: |
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Vegetable oil or shortening for deep frying
Pizza dough
½ pound sliced prosciutto or salami, cut into 1-by-2-inch pieces
½ pound mozzarella cheese, cut into 1-by ¼-inch julienne strips
Dried oregano
Freshly ground black pepper
Olive oil
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| How To Cook: |
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1. Heat 3 to 4 inches of vegetable oil or shortening in a deep-fat fryer to 375°F. After the pizza dough has risen once, punch it down and stretch and roll it as thin as possible-no more than 1/8 inch thick.
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2. With a biscuit cutter or the rim of a glass, cut the dough into 4-inch rounds. Place a piece of prosciutto on one half of each round and top it with a strip of cheese.
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3. Sprinkle the cheese with a little oregano and pepper, and dribble a few drops of olive oil over it. Fold the other half of the circle over the filling to make a half moon and press the edges of dough firmly together.
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4. Deep fry the calzone, 2 or 3 at a time, turning them once, for 4 or 5 minutes, or until they are golden brown on both sides. Drain them on paper towels and serve them immediately.
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