Real Italian Fried Calzones
Fried calzones made with a simple dough and filled with truffle sauce, mortadella, mozzarella, and finished with pecorino.
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- •300 g FlourCaputo flour mentioned (W 260-280)
- •4 g Dry yeastIf using fresh yeast, double the amount
- •200 g Waterlukewarm
- •20 g Extra virgin olive oilplus more for oiling the tray
- •9 g Salt
- •Truffle sauceused as first layer on the dough
- •Mortadellasliced; acts as a moisture/steam barrier
- •Mozzarelladry/shredded recommended to avoid excess moisture
- •Pecorino cheese(optional)mentioned as part of the flavor balance/finishing
- •Frying oiltype and amount not specified
- 1
Make the dough: combine flour, dry yeast, lukewarm water, extra virgin olive oil, and salt.
5 min
- 2
Knead by hand or with a mixer until smooth and elastic; check gluten development by stretching the dough.
10 min
- 3
Divide the dough into 5 balls (about 100–105 g each) and shape into tight rounds.
5 min
- 4
Place dough balls on an oiled tray and proof until doubled, about 1 1/2 hours.
1h 30m
- 5
Flatten one dough ball into a small disc (about 15–18 cm).
2 min
- 6
Add filling: spread truffle sauce on the dough, layer mortadella, then add dry/shredded mozzarella.
3 min
- 7
Fold into a half-moon and seal: press edges together, fold the edge over itself, then crimp with a fork to make it oil-tight.
4 min
- 8
Proof the assembled calzones for another hour.
1h 0m
- 9
Fry the calzones in hot oil until golden and crisp (or bake if preferred).
10 min
- 10
Serve hot; pecorino, mortadella, and truffle are mentioned as a balanced flavor combination.
1 min
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