Calzoni Fritti Siciliani – Fried Sicilian Calzoni

These typical calzoni fritti siciliani are made of fried sweet brioche dough filled with simple mouthwatering ingredients such as prosciutto cotto and fresh mozzarella. 

A Sicilian rosticceria classic! Rosticcerias are popular all around Sicily, especially in Catania, and they are a place from where you can get warm food and street food. Even though they might look like panzerotti, they are different. The main difference is in the dough. The dough for the calzoni is in fact a sweet brioche similar to that of a doughnut. Which creates a delicious balance with the salty fillings. 

This street food brings me so much good memories. In Malta, the Sicilian culture and food is hugely present; for this reason I used to find these mouthwatering calzoni also on the island. In fact, I used to buy it from this grocery like store, when I attended post secondary school. I remember going there with my friend and cousin and get one of these warm stuffed calzoni. It’s been a favourite since then! 

What’s in the filling?

Apart from being fried, these calzoni can also be baked. In addition, you can do a variety of fillings. You can add tomato sauce to create a pizza flavour, or else fill it in with mushrooms, scamorza cheese, ricotta, salami and many more. In short you can have fun with it and add any filling you want. You can also make them sweet! 

How to serve

These calzoni fritti are a delicious snack to have when you want that something warm to nibble on. Or else they are perfect as a party food! You can make them any size you want from small bite sized to a full large one. 

Windowpane Test

To carry out the windowpane test, take a small amount of dough and hold it with both hands (using the thumbs and first two fingers). Gently, spread open your hands so to stretch the dough. Keep stretching gently until the centre part of the dough is translucent. If the dough doesn’t break, that means that the gluten has developed and you can prepare your dough for the rising part. However, if the dough breaks easily when you open your fingers, the gluten hasn’t yet fully developed. Therefore, transfer the dough ball back to the main dough and let it knead for more minutes. Try again until the dough passes the windowpane test. 

Calzoni Fritti Siciliani

These typical calzoni fritti siciliani are made of fried sweet brioche dough filled with simple mouthwatering ingredients such as prosciutto cotto and fresh mozzarella. 

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Resting Time:1 hour hr 30 minutes mins

Total Time:2 hours hrs

Course: Appetizer, lunch, Snack

Cuisine: Italian, Mediterranean

Keyword: Calzoni, Fried, Siciliani

Servings: 8

Ingredients

Brioche dough

• 300 g strong bread flour
• 125 ml milk lukewarm
• 45 g castor sugar
• 6 g active dry yeast
• 1 egg
• 30 g butter room temperature room temperature cubed
• 1 tsp salt

Filling

• 4 prosciutto slices halved
• 200 g mozzarella cheese shredded

Instructions

• In a mixer bowl, activate the yeast by adding the yeast, milk and sugar. Let the mixture foam for about 15 minutes.
• In a separate bowl, add together the flour and salt. Set aside.
• Once the yeast is activated, add the dry ingredients together with the egg to the mixer bowl. With a hook attachment knead the dough for about 3 minutes, until a soft dough starts to take shape.
• Then gently add the diced butter one piece at a time until all the butter is incorporated. Let the dough knead for about 10 minutes. Make sure it passes the windowpane test*.
• Cover the dough and let it rest for an hour in the warmest place in your kitchen until it doubles in size.
• Line a large baking tray with parchment paper. Set aside
• Once the dough is doubled in size, transfer it to a floured surface. Divide the dough into 8 equal parts, form into balls and cover.
• Flatten each dough ball down and fill with a piece of ham and shredded mozzarella. Fold over half of the dough and press the ends together tightly around the filling with your fingers.
• Place them on the prepared tray keeping a good amount of space between each one. Cover and let rise for another 10 minutes.
• In the meantime, fill a large pot with vegetable oil and heat to about 170°C/340°F.
• Fry each one for about 3 minutes on each side until you get a nicely golden brown colour.
• Transfer the cooked calzoni to a plate lined with paper towels so that it will dry out any excess oil.
• Serve warm!

Notes

*To carry out the windowpane test, take a small amount of dough and hold it with both hands (using the thumbs and first two fingers). Gently, spread open your hands so to stretch the dough. Keep stretching gently until the centre part of the dough is translucent. If the dough doesn’t break that means that the gluten has developed and you can prepare your dough for the rising part. However, if the dough breaks easily when you open your fingers, the gluten hasn’t yet fully developed so it needs more work. Therefore, transfer the dough ball back to the main dough and let it knead for more minutes. Try again until the dough passes the windowpane test.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!