The recipe for calzoni stuffed with tomato and mozzarella, to be enjoyed warm and just thanks to their unique taste!
What are they called "Calzun" or "panzarott 'and pizz", I stuffed breeches, semilune fritte of Neapolitan origin, are one of the classic "hit and run" lunches preferred by those who live and live in the city of Naples.
They can be prepared with a ricotta filling or simply with fresh tomato sauce, the fact is that all these inviting versions have in common the soft leavened pizza dough.
Specifically this recipe has a tasty filled with fresh tomato sauce and lots of mozzarella, which together form a perfect union.
Ingredients
- 350 gr pizza dough
- a tablespoon of 0 flour
- 500 gr cherry tomatoes
- 200 gr mozzarella di bufala campana
- a clove of garlic
- peanut oil to taste
- a tablespoon of extra virgin olive oil
- some fresh basil leaves
- a pinch of salt and one of black pepper
The tasty stuffing
After preparing the pizza dough according to the original recipe and having set it to grow, peel the garlic, removing any internal green sprouts and then do it. brown in a pan with a drizzle of extra virgin olive oil. Add in the pan also Cherry tomatoes well washed and reduced into chunks. Cook and pull the sauce until it shrinks half, turning them with a wooden spoon. Salt and pepper the sauce after at least 2-3 minutes of cooking over high heat.
We prepare the trousers
Roll out the pizza dough with a rolling pin helping you with some flour and make some disks to fill with a spoonful of tomato sauce, a basil leaf and a few pieces of freshly squeezed mozzarella (to remove excess water). Moisten the edges of the discs with little water. Fold the dough in half on the filling and pinch the edges by sealing the half-moons.
Heat in a frying pan plenty of peanut oil, immerse 3-4 trousers at a time and cook them until they are well browned on all sides. Drain the trousers with a slotted spoon and place them on fried paper, serving them a little later.
