Calzoncini are iconic to Italy and have deep roots in Italian culinary traditions. Inspired by the larger calzone, calzoncini are bite-sized pockets of dough that are baked until golden and crispy. They are commonly filled with a variety of ingredients such as cured meats, cheeses, vegetables, and herbs. With their origins dating back centuries, calzoncini serve as a reminder of simple and timeless Italian cuisine.
In a bowl, mix flour, oil, water & salt, and knead together. Once smooth, cover and set aside in a warm place. Let rest for about an hour until the dough doubles in size.
In a separate bowl, mix the ricotta, mozzarella, provolone and several leaves of fresh basil torn into small pieces to prepare the filling. When the dough has risen, divide and roll out into small circular shapes. Spoon cheese filling onto the dough, covering half of it and leaving the other half empty. Fold over into half-moon shapes. Press on the edges to close.
Deep fry in hot peanut or sunflower oil or bake in a preheated oven at 180°C (approximately360°F) until golden (about10-15minutes).