Crispy Neapolitan Fried Pizza Calzone with Ricotta and Provola Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, you can lightly dust the dough with flour before frying, which helps create a delicate, crackly texture.

Also, make sure the oil is at the correct temperature by using a thermometer; this is the most important factor in achieving a golden, non-greasy result. If the oil starts to smoke, lower the heat slightly.

When sealing the calzones, use a fork to crimp the edges firmly, creating a decorative pattern that also ensures a tight seal.

If you have time, let the assembled calzones rest in the refrigerator for 10 minutes before frying — this helps the dough hold its shape and prevents the filling from leaking. Serve them immediately with a side of marinara sauce for dipping, if desired.

Variations

• Spicy Salami: Add a pinch of red pepper flakes to the filling for a gentle heat, or use spicy soppressata instead of regular salami. The heat pairs beautifully with the creamy ricotta and smoked provola.
• Vegetarian: Omit the salami and add sautéed spinach or mushrooms to the ricotta mixture. The earthy flavors will complement the cheese and keep the filling hearty.
• Herb-Infused: Stir a handful of fresh chopped basil or oregano into the ricotta mixture before filling. The herbs add a bright, aromatic note that lifts the whole calzone.
• Extra Cheesy: Add a few slices of fresh mozzarella along with the ricotta and provola for an even more decadent, stretchy cheese pull. Ensure the mozzarella is well-drained to avoid excess moisture.

Storage and make-ahead

Fridge

Store leftover calzones in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

Freezer

Freeze assembled but unfried calzones on a baking sheet until solid, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat fried calzones in a 350°F oven for 10-15 minutes, or until heated through and the crust is crisp. Avoid microwaving.

Leftover fried calzones can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through and the crust is crisp again. Avoid microwaving, as it will make the crust soggy.

You can assemble the calzones up to 4 hours ahead and keep them in the refrigerator, covered. When ready to fry, bring them to room temperature for about 15 minutes before cooking. The filling can also be prepared a day in advance and stored in the refrigerator.

Serving ideas

Serve the fried calzones hot, straight from the oil, for the best experience. They are perfect as a main course with a simple green salad on the side, or as a hearty appetizer for a party. The contrast of the crackly crust and the molten, cheesy interior is irresistible.

For a truly Neapolitan touch, serve with a small bowl of warm marinara sauce for dipping. The acidity of the tomato sauce cuts through the richness of the cheese and salami, balancing every bite.

These are best enjoyed immediately, but they also make a great next-day lunch when reheated in the oven.

Frequently asked questions

Recipe card

Crispy Neapolitan Fried Pizza Calzone with Ricotta and Provola

Prep 20 minCook 6 minTotal 26 minServes 2

Ingredients

• 250 g pizza dough
• 1/2 cup ricotta cheese
• 1/2 cup smoked provola cheese, shredded
• 2 oz salami, sliced
• 2 cups vegetable oil, for frying

Instructions

1. In a bowl, combine the ricotta and shredded smoked provola. Stir until well mixed. Slice the salami into thin strips or small pieces, then fold into the cheese mixture. Set aside.
2. Divide the pizza dough into two equal portions. On a lightly floured surface, roll each portion into a 6-inch round, about 1/4-inch thick.
3. Place half of the filling on one half of each dough round, leaving a 1/2-inch border. Fold the other half over the filling and press the edges firmly to seal. Crimp with a fork or pinch the edges to ensure a tight seal.
4. Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, enough to reach a depth of about 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 375°F (190°C).
5. Carefully slide one calzone into the hot oil. Fry for about 1 1/2 minutes per side, or until golden brown and puffed, turning once. The total frying time is about 3 minutes. Repeat with the second calzone.
6. Using a slotted spoon, transfer the fried calzones to a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

22 g

Carbohydrates

45 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.