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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. 
Prep Time15 minutes
Cook Time15 minutes
Resting Time1 hour 30 minutes
Total Time2 hours
Course: Appetizer, lunch, Snack
Cuisine: Italian, Mediterranean
Keyword: Calzoni, Fried, Siciliani
Servings: 8


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


  • 4 prosciutto slices halved
  • 200 g mozzarella cheese shredded


  • 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!


*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.