Side Italian

Fried calzone with mortadella and mozzarella

Name: Fried calzone with mortadella and mozzarella recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 packet (approx 32 pieces) round gow gee wrappers; 160g mortadella, cut into quarters; 130g ball buffalo mozzarella, drained well, torn into small pieces; Flour, to dust; Vegetable oil, to deep fry; 2 x 400g cans crushed tomatoes; 1/4 cup (55g) brown sugar; 3 tsp toasted coriander seeds; 1/2 cup (125ml) malt vinegar; 1 tbs tomato paste; 1 each clove and bay leaf; 1 cinnamon quill; 1/4 tsp dried chilli flakes (optional)

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https://healthimprovements.info/recipes/fried-calzone-mortadella-mozzarella-recipe/ub0zf3qm — Chris Court

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by Mitch Orr

MITCH ORR, KILN HEAD CHEF

Mar 04, 2020

Visit your local deli, grab all the delicious ingredients for this calzone, and remind yourself to thank Mitch Orr after you're finished eating.

1 packet (approx 32 pieces) round gow gee wrappers
160g mortadella, cut into quarters
130g ball buffalo mozzarella, drained well, torn into small pieces
Flour, to dust
Vegetable oil, to deep fry

Salsa fontana

2 x 400g cans crushed tomatoes
1/4 cup (55g) brown sugar
3 tsp toasted coriander seeds
1/2 cup (125ml) malt vinegar
1 tbs tomato paste
1 each clove and bay leaf
1 cinnamon quill
1/4 tsp dried chilli flakes (optional)

Method

1.

For the salsa fontana, place all ingredients into a large heavy based saucepan over high heat. Stir and bring to the boil.
2.

Reduce heat to low and simmer for 30-35 minutes until reduced by half. Remove cinnamon quill and discard, then transfer mixture to a blender and whiz until smooth. Season and cool completely.
3.

Grease 2 oven trays and line with baking paper. Working with 1 gow gee wrapper at a time, place wrapper over a dumpling press. Brush edge with a little water. Place a one-quarter slice of mortadella in the centre, add 1/2 tsp salsa fontana and a small piece of mozzarella. Close the press, ensuring calzone is sealed tight. Dust with flour and place on a prepared tray. Repeat with remaining ingredients.
4.

Half-fill a deep-fryer or large saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 4 batches, deep-fry calzone, turning halfway, for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season and repeat with remaining calzone. Serve with remaining sauce on the side.