Frying Calzone: Deep Fryer Experiment

Calzones are folded pizza pockets that are traditionally baked in the oven and stuffed with an assortment of meats, cheeses, and vegetables. However, some people prefer to cook calzones in an air fryer or deep fryer to achieve a crispy exterior without using a lot of oil. Deep-fried calzones, also known as panzerotti, are an Italian street food and a traditional Christmas Eve appetizer. This article will explore the process of cooking calzones in a deep fryer and provide insights into the benefits and potential challenges of this cooking method.

Deep-frying calzones is a traditional Italian cooking method

Deep-frying calzones, or panzerotti, is a traditional Italian cooking method. This technique is said to give calzones a crispy exterior and a soft, melting interior, making them a delightful culinary experience. The method is especially popular for street food and Christmas Eve celebrations, where they are served as appetisers.

The process of deep-frying calzones involves preparing the dough with a combination of flours, including tipo 0 or 00 and semolina flour, and adding a unique ingredient, potato, to create a distinct texture. The dough is then cut into pieces, formed into balls, and allowed to rise. After rising, the dough balls are stuffed with a variety of fillings, such as meats, cheeses, and vegetables, and sealed with a fork to contain the delicious ingredients inside.

The deep-frying itself requires basting the calzones in oil as they fry, ensuring even cooking and preventing them from bubbling open. The result is a golden-brown exterior with a gooey, savoury or sweet and spicy interior, depending on the filling. This cooking method not only enhances the flavour but also makes the calzones easy to eat on the go, contributing to their popularity as street food.

While deep-frying is a traditional and mouthwatering option, calzones can also be baked in the oven or cooked in an air fryer, offering variety in preparation methods to suit different preferences and occasions.

Calzones can be baked in the oven as an alternative to deep frying

Calzones are like stuffed pizza pockets, filled with classic pizza toppings such as meat, cheese, and sauce. They can be baked in the oven or cooked in a deep fryer.

Baking calzones in the oven is a healthier alternative to deep frying, as it does not involve submerging the food in oil. To bake calzones in the oven, preheat the oven to between 425°F and 475°F. Line a large sheet pan with parchment paper or spray it with oil. Divide the pizza dough into equal parts—most recipes suggest either four or eight pieces—and roll each piece into a 1/4-inch thick circle.

On half of each dough circle, add your chosen fillings, leaving a little room around the edges so that you can seal the calzone shut. Common fillings include sauce, onion, green bell pepper, pepperoni, and cheese. You can also add raw meat to your calzone, but it is recommended that you cook this first. Once you have added your fillings, fold the other side of the dough over and crimp the edges to seal the calzone.

Finally, cut a small vent in the top of each calzone, brush the tops with oil, and sprinkle with parmesan cheese. Bake the calzones for 10 to 15 minutes, or until the tops are golden brown.

Air fryers can also be used to cook calzones

To make calzones in an air fryer, start by preparing the dough. You can use a homemade or store-bought pizza dough. Roll out the dough into a circle that is about 1/8 inch thick. You can trim off any excess dough to ensure the calzone fits into your air fryer. If you are using store-bought dough, take it out of the fridge about 30 minutes before assembling the calzones.

Next, spread your desired sauce on half of the dough, leaving the edges clean. You can use a homemade marinara sauce or store-bought sauce. Then, add your choice of fillings, such as meats, cheeses, and vegetables. It is recommended to precook the fillings and allow them to cool before assembling the calzones. This will help prevent leaking.

Once the fillings are added, fold the dough over to create a half-circle shape and seal the edges with a fork or your fingers. You can also use a ladle or spoon to spread the sauce. Brush the top of the calzone with oil and sprinkle on some Italian seasoning or Parmesan cheese, if desired.

Finally, place the calzones in the air fryer basket, ensuring they are not touching. Air fry them at 375°F for 7-10 minutes, flipping them halfway through. The calzones are done when they are golden brown.

Air fryer calzones are a quick and easy option that results in a crispy outer crust and a gooey, cheesy center. They are perfect for kids' parties, family dinners, or movie nights.

Calzone fillings should be cooked and cooled before assembly

Calzones are a delicious, iconic Italian dish, a close cousin of the stromboli and the pizza. They are essentially folded pizzas, with the dough encasing the fillings. This means that calzone fillings should be cooked and cooled before assembly to ensure the best results.

Firstly, calzones are usually baked, not fried. Frying a calzone is possible, but it is not a traditional method and is not recommended due to the high risk of oil spilling out and causing injury or mess. Baking is the preferred method, creating a crispy, low-calorie crust.

Secondly, calzone fillings need to be cooked and cooled for practical reasons. The dough is folded over the filling, and the edges are crimped to seal the calzone. If the filling is not cooked and cooled, it may release liquid, causing the dough to become soggy and break the seal. This can result in a messy calzone that is difficult to eat and lacks the desired texture.

Additionally, cooking the fillings beforehand allows for better control over the cooking process. The filling ingredients, such as meat and vegetables, can be prepared to the desired level of doneness and seasoning. This ensures that the flavours meld together and intensify, resulting in a more complex and satisfying taste.

Furthermore, cooking the fillings in advance can save time and effort when assembling the calzones. The cooked fillings can be cooled and stored in the refrigerator for up to 24 hours or frozen for later use. This makes calzones a convenient option for busy weeknights or large gatherings, as the assembly process becomes quicker and more efficient.

In conclusion, calzone fillings should be cooked and cooled before assembly to maintain the integrity of the dough, enhance the flavour, and improve the overall eating experience. By following this approach, you can create delicious, crispy calzones with a variety of fillings that can be enjoyed fresh or stored for future meals.

Use dry cheese to prevent splattering when deep frying calzones

Deep-fried calzones, or panzerotti, are a delicious treat, but they can be a little tricky to get right. The main issue when deep-frying calzones is the potential for them to pop open and splatter in the hot oil. This can be caused by over-stuffing, thin dough, or wet fillings. To prevent this, it's important to use a dry cheese filling.

The best way to ensure your calzone doesn't leak is to use a dry cheese filling. While ricotta is a popular choice for calzones, it can be quite wet, so it's important to balance it with drier cheeses like parmesan and low-moisture mozzarella. These drier cheeses will help to create a paste-like filling that will still melt nicely but won't splatter if it leaks out of the dough.

When making your calzone, it's important to not over-stuff it. A good rule of thumb is to use just one tablespoon of filling per calzone. This will help prevent the calzone from popping open in the hot oil. In addition to this, make sure your dough is not too thin; it should be thick enough so that you can't see light through it when holding it up to a window.

Finally, when frying your calzone, keep the oil temperature regulated. The ideal temperature range for frying calzones is between 340-375°F. At this temperature, your calzone will cook through without burning, and the outside will be nice and crispy. By following these tips, you can enjoy delicious, gooey deep-fried calzones without the mess and danger of splattering oil.

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