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Author Topic: Deep-fried Calzones  (Read 546 times)

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Offline Jose L. Piedra

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  • Location: Montreal, QC
Deep-fried Calzones
« on: November 05, 2018, 07:07:14 PM »
Stuffed with mozz, sauteed mushrooms, black olives, anchovies, pepperoni, peppers. Dipping sauce on the side, not shown. Dough made with 00 Flour, low 60s hydration. Deep-fried in Mazola corn oil.
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Offline Jose L. Piedra

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Re: Deep-fried Calzones
« Reply #1 on: November 05, 2018, 07:08:17 PM »
top view
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Offline Jon in Albany

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Re: Deep-fried Calzones
« Reply #2 on: November 06, 2018, 12:37:05 AM »
that looks really good. I love a deep fried calzone.
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Offline The Dough Doctor

  • Tom Lehmann
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Re: Deep-fried Calzones
« Reply #3 on: November 06, 2018, 11:31:37 AM »
That's how some of the "pocket sandwiches" (don't want to use the trade marked names) are made. They're then frozen and finished in the home oven from the frozen state. The frying process gives it a whole different flavor.
Tom Lehmann/The Dough Doctor
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