- Fill your fryer with Olitalia Frienn High Oleic Sunflower Oil and set to 350°F.
2. Stretch your dough completely flat on a table coated with Caputo Semola Flour. You’ll want to stretch it to about 10 inches round.
3. Spread the ricotta on the bottom half of the dough, making sure to leave about 1/4 inch of space from the crust.
4. On top of the ricotta, add your soppressata and fior di latte; remember, only on the bottom half of the dough.
5. Fold the dough over so the top and bottom edges are aligned. Using a closed fist, seal the edges.
6. Grab the calzone from the sides and gently lay it into the fryer, holding on to the two edges to elongate it a bit.
7. Using your strainer, splash frying oil on the exposed part of the dough to help ensure an even fry.
8. Fry until golden brown, then flip it over and do the same on the other side. Once it is complete, remove the calzone from the fryer and let it strain.
9. Place it on a wooden board, serve, and enjoy!
Meet the chef
Meet the chef
