I'm going to try making ripieno fritto, or the classic fried neapolitan calzone, for the first time. I've read a number of threads, including Marco's. I understand it is the same neapolitan dough, but still have some questions.
What is the typical dough ball weight for the fried calzone, how is it sealed well (does one just press it until it seems sealed? Is it deep fried completely sealed (no holes to release any pressure, and at what temperature is it typically fried?