Fried Neapolitan Calzone

Method

1. Dust the work surface lightly with flour.
2. Flatten the dough disc, pressing the edges outward.
3. Place the ricotta, diced fior di latte, diced salame Napoli, tomato, and pepper in the center.
4. Fold the dough over the filling and press out the air to prevent excessive puffing during frying.
5. Seal the edges firmly by pinching them together.
6. Flip the calzone over so the sealed side is down.
7. Be careful not to puncture the dough during handling.