These mini calzones are a hit every time. They’re no ordinary snack; they pack all the punch of a full-size pizza in a perfectly portable package. The dough, with its delicate hint of parmesan, paired with the gooey mozzarella and fresh basil, makes each bite a heavenly experience. I remember the first time my kids bit into one of these – their eyes widened, followed by the inevitable cheese pull that left us all in fits of laughter. The joy of sharing these little pockets of joy with family and friends is what keeps me coming back to this recipe.
Every step in making these calzones feels like a small victory. Watching the dough rise and knowing that you’re about to create something special from scratch is immensely satisfying. Frying them takes a bit of courage if you don’t fry often, but trust me, it’s worth it. Watching them turn a perfect golden brown and hearing that crunch when you bite into one – there’s nothing like it. They’re perfect for parties or even just a comforting treat on a night in.
If you’re looking to recreate your pizza memories in a fun, bite-sized form, these deep-fried mini calzones will do just the trick. Don’t be afraid to get your hands a little floury and dive right in. Your family and friends will thank you for it! Now, let’s roll up our sleeves and get cooking.
How to Make Irresistible Deep-Fried Mini Calzones
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Ingredients:
- 1 ⅓ cups warm water
- 1 ½ teaspoons active dry yeast
- 3 ½ cups flour, divided
- ¼ cup grated Parmesan cheese
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 3 tablespoons olive oil, divided
- 2 cups tomato sauce, divided
- 3 cups shredded mozzarella cheese, divided
- 1 cup fresh basil, chopped, divided
- Salt, to taste
- Oil, for frying
- 2 tablespoons fresh parsley, chopped, to serve
Directions:
- Begin by sprinkling the yeast over the warm water and let it sit for 5 minutes until it becomes frothy.
- In a large bowl, mix 3 cups of flour with Parmesan cheese, baking powder, salt, and sugar.
- Stir in 2 tablespoons of olive oil and the yeast mixture, blending until a dough forms.
- Place the dough on a floured surface, kneading for about 10 minutes until it’s smooth. Shape it into a ball.
- Oil a bowl with remaining olive oil, place the dough inside, and cover it. Let rise in a warm area for 1 hour until doubled in size.
- Once risen, transfer the dough back to a floured surface, cut it into 2-inch pieces, and roll each into a small ball.
- Roll each ball into a flat circle about ½-inch thick, keeping the center a tad thicker.
- Spoon 1 tablespoon of tomato sauce onto each circle, topping with 2 tablespoons of mozzarella and 1 tablespoon of basil. Add a sprinkle of salt.
- Fold the dough over to create a pocket and seal the edges well by pinching and folding them.
- Heat oil in a deep pot to 365°F (185°C) and fry the calzones in pairs for 3 minutes on each side until golden.
- Remove and drain on paper towels. Serve hot with remaining tomato sauce and a garnish of fresh parsley.
Customizing Irresistible Deep-Fried Mini Calzones: Alternative Ingredients
If you’re missing an ingredient, no worries! Swap the mozzarella with any melt-friendly cheese like cheddar. Fresh spinach can substitute basil for a different twist. No parmesan? Grana Padano works too! Feel free to experiment with your favorite pizza toppings as fillings. These swaps ensure a delicious result without altering the essence of the dish.
Best Ways to Store Leftover Irresistible Deep-Fried Mini Calzones
Store any leftover calzones in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F for about 10 minutes until heated through and crispy. Avoid microwave reheating as it might make them soggy. For longer storage, freeze them in a single layer and then transfer them to a freezer-safe bag.
Perfect Pairings for Irresistible Deep-Fried Mini Calzones
These mini calzones pair perfectly with a fresh green salad, balancing the richness with crisp, fresh flavors. A light white wine or sparkling water with lemon complements them beautifully. For a touch of indulgence, serve with creamy garlic dip or a spicy marinara sauce for dipping. Enjoy this delightful combination any time!
Pro Tips for the Perfect Irresistible Deep-Fried Mini Calzones
Make sure the oil is at the right temperature before frying to achieve that perfect golden crust. Test it with a small piece of dough first. Don’t overcrowd the pot; fry in small batches for even cooking. Seal the edges well to prevent filling leakage. For a lighter crust, consider baking instead of frying at 400°F until golden.
Adapting Irresistible Deep-Fried Mini Calzones for Any Time of Year
In summer, include sun-dried tomatoes or roasted peppers for a sunny twist. During fall, add sautéed mushrooms or caramelized onions for warmth. Winter calls for hearty fillings like cooked sausage or prosciutto. Spring offers a fresh touch with artichokes or asparagus. Tailor these calzones to suit the season’s bounty!
Can I use whole wheat flour for this recipe?
Yes, you can substitute half of the all-purpose flour with whole wheat flour to make the calzones a bit healthier. Keep in mind that whole wheat flour might alter the texture slightly, making it denser. Adjust the water amount as needed to maintain a workable dough consistency.
Can these calzones be baked instead of fried?
Absolutely! If you’re looking for a healthier option, bake the calzones in a preheated oven at 400°F for about 15-20 minutes or until they turn golden brown. This method will yield a crispier exterior without the added oil from frying, allowing you to enjoy them guilt-free.
How can I ensure the calzones don’t burst open while frying?
To prevent the calzones from bursting, make sure to seal the edges well by pinching them tightly or using a fork to press them down. Also, avoid overfilling the calzones, which might cause the dough to stretch and break open during frying. Proper sealing is key to keeping the filling intact.
What can I serve with these mini calzones for a full meal?
Pair these deep-fried mini calzones with a refreshing side salad or roasted vegetables for a balanced meal. A simple green salad with a tangy vinaigrette works beautifully. Adding a cup of soup, such as tomato basil or minestrone, can also make it a satisfying dinner.
How do I know when the oil is hot enough for frying?
To test if the oil is ready for frying, drop a small piece of dough into the pot. If it sizzles and rises to the surface quickly, the oil is at the correct temperature (365°F). Using a thermometer can help maintain the ideal temperature, ensuring even frying and a perfect golden color.
Can I prepare the dough in advance?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and filling to make it easier to work with. This prep-ahead option is great for planning ahead for parties or busy weeknights.
Irresistible Deep-Fried Mini Calzones
Equipment
- Deep pot for frying
Ingredients
Dough:
- 1 ⅓ cups warm water
- 1 ½ teaspoons active dry yeast
- 3 ½ cups flour divided
- ¼ cup grated parmesan cheese
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 3 tablespoons olive oil divided
Filling:
- 2 cups tomato sauce divided
- 3 cups shredded mozzarella cheese divided
- 1 cup fresh basil chopped, divided
- Salt to taste
- Oil for frying
- 2 tablespoons fresh parsley chopped, to serve
Instructions
For the Dough:
- Sprinkle the yeast over the warm water in a measuring cup and let it activate for about 5 minutes.
- In a bowl, combine 3 cups of flour, Parmesan cheese, baking powder, salt, and sugar. Stir well together.
- Incorporate 2 tablespoons of olive oil into the flour mixture, then add the yeast water and mix until a dough begins to form.
- Dust a work surface with the remaining flour and knead the dough for around 10 minutes until smooth, then shape it into a ball.
- Coat a bowl with 1 tablespoon of olive oil, place the dough inside, cover it, and allow it to rise in a warm area until it doubles in size, about an hour.
For the Filling:
- Once the dough has risen, prepare your surface again for rolling, cut the dough into 2-inch pieces, and roll them into balls.
- Flatten each ball into a circle about ½-inch thick and 5 inches wide, ensuring the center is slightly thicker.
- In the center of each circle, place 1 tablespoon of tomato sauce, sprinkle in 2 tablespoons of mozzarella, and top with 1 tablespoon of chopped basil. Add a pinch of salt as well.
- Fold the dough over to form a pocket and press the edges together to seal. Repeat for all dough portions.
For Frying:
- Heat 2 inches of oil in a deep pot until it reaches 365°F (185°C).
- Cook the calzones in batches, frying each for approximately 3 minutes on each side until golden brown. Drain on paper towels afterward.
- Serve the calzones hot, with the remaining tomato sauce for dipping and a garnish of fresh parsley.
