A mozzarella, tomato and basil filled dough that is crunchy on the outside and fragrant on the inside.
|For the dough:|
|500 g||Mix B - Bread-Mix|
|10 g||brewers' yeast|
|10 ml||cold pressed olive oil|
|oil for the dough|
|10 g||acacia or blossom honey|
|For the filling:|
|60 g||unconcentrated tomato purée|
|60 g||peeled tomatoes|
|150 g||Mozzarella cheese|
|to taste||salt and pepper|
|1 l||peanut oil|
For about 15 “Calzoni”, 12cm in diameter:
- Pour the flour into the mixing bowl of your food processor with a dough hook, also adding the crumbled yeast and 350g of water, warmed up to 28°- 30° C.
- Mix and knead for 3-4 minutes using the dough hook, add oil until absorbed and finally add the honey. Pour in the remaining 50g of water and salt.
- Bring the dough to the work surface, then form a ball from it; oil it slightly, and use the rolling pin to get a thickness of about 1/2cm.
- With a 12 cm diameter dough cup, make circles, oil them and leave them to rise on a sheet of lightly oiled greaseproof paper for about 3 hours in a dry place, away from any cold air.
- Meanwhile, chop the mozzarella and drain out the water, then add it to the tomato and chopped basil leaves. Season with a pinch of salt and ground black pepper.
- When the dough has risen, fill each shape with a spoonful of filling, and then fold the flaps to create a half moon.
- Seal the edges well, pinching them carefully to prevent the filling from oozing out.
- Fry the “Calzoni” in hot oil at 180°C maximum, letting them turn golden on both sides.
- Salt and pepper the surface and serve immediately.