Pan-fried calzones are an exquisite and quick variation of the classic oven-baked calzoni. In this case it is made of instant dough based on instant yeast, no leaven needed.
You can do with the filling of your choice! In my case, mozzarella, spinach and ham. A few minutes of baking in the pan and they are ready to be served.
It’s a super quick and easy way to prepare, just mix all ingredients in a bowl, spread, stuff, close and fry!
dough (2 calzone):
- 300g ’00 flour, for pizza
- 180 g of water
- 1 tablespoon of extra virgin olive oil
- about 8g instant yeast (optional baking powder)
- 5g of salt
- tomato sauce or ketchup
In a bowl, first mix the flour, yeast and salt, make a hole, add water and oil. Stir with a spoon and then knead into a ball for a while.
Then divide the dough into 2 equal parts, and if you want to make smaller parts, for example into 4 parts.
Roll out each piece by sprinkling with flour and hopefully placing the ingredients on the half. In my case, it goes with tomato sauce, ham, mozzarella and spinach, and some basil. Remember to leave one cm clear of the edges.
Finally, join the ends to form a crescent. Glue it tightly and seal it, you can tuck it slightly. Sprinkle lightly flour on both sides of your calzones.
Use a 24 cm non-stick pan with a matching lid. Warm up a few seconds.
Place both of them side by side in the pan and cover with a lid. Fry for 5 minutes. After the indicated time has elapsed, lift the lid. Turn over and leave only 2 calzones in the pan. Fry, covered, for another 3-4 minutes.
Transfer the baked calzone to a plate and place the other on the pan and cook, covered, in the same way.
For the last 2-3 minutes, put both calzones in the pan, finish frying and serve them hot!