Published by

Marcus

(Folded pizza) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 41) by Armando Percuoco and David Dale

Mixed reviews on this. My wife love it, I didn’t. Imagine a deep fried cheese thick sliced sandwich.

Bread was just flour, water and yeast. Stuffing of ricotta, provolone (substituted for provala cheese), Parmigiana Reggiano and a small amount of Calabrese, deep fried in EVOO and topped with fried garlic, diced tomatoes and basil and more Parmigiana Reggiano.

For the next batch I deconstructed the Calzone, and cooked it on a pizza tray (no deep frying). It was an improvement IMHO.