Recipe courtesy of South End
Fried Abbott
- Level: Intermediate
- Yield: 1 serving
- Total: 45 min
- Active: 45 min
Ingredients
3 ounces champignon white mushrooms, sliced
6 tablespoons olive oil
Salt and ground black pepper
Pinch chopped fresh parsley
2 cloves garlic, chopped
One 24-ounce can marinara sauce
3 basil leaves
1 teaspoon dried oregano
1 cup vegetable oil
1 pound all-purpose flour
One 9-ounce ball pizza dough
5 ounces shredded mozzarella
6 slices spicy Calabrese soppressata
2 sliced cooked Italian sausages
5 ounces tomato sauce
2 ounces grated pecorino
Directions
Special equipment:
a deep-fry thermometer- In a frying pan, saute the mushrooms in 3 tablespoons olive oil until they're dark brown, a few minutes. Add the salt and pepper to taste, and the parsley.
- In a different pot, add the remaining 3 tablespoons olive oil, the garlic, marinara sauce, salt, pepper, basil leaves and oregano. Cook down for about 4 minutes.
- Preheat the vegetable oil in a pot to 350 degrees F.
- Flour a flat surface to stretch the pizza dough and form an oval shape. Apply the mozzarella, mushrooms, soppressata and sausage to the center of the pizza dough oval, then close the dough along the edge like a calzone. (Make sure the edges are securely closed.)
- Fry the calzone in the oil for 2 minutes on each side. Let cool for a minute, then tap away the extra oil with a paper napkin. Lay the calzone on a plate and apply the tomato sauce and pecorino on top.
Cook’s Note
When you fry the calzone, make sure the oil is about 350 degrees F. Remove most of the bench flour from the calzone before frying it.