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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION:. | 2. Make the dough first. Combine the flour, eggs, and salt, and knead well until the mixture is firm and elastic; it will be quite firm, and if you can't incorporate all the flour add a little water to the mixture. | 3. Then make the filling. Place the ricotta in a medium mixing bowl and add the scamorza cheese, egg yolks, mint, and prosciutto and mix well. Season the mixture to taste with salt and pepper. | 4. Roll the dough out into a 1/8th in thick sheet – and cut it into 4-inch squares. | 5. Divide the filling up among the squares, setting it in the middle of each, and fold them over the filling, crimping the edges to seal them. Place the oil in a deep fry pan and heat to 350 degrees. Fry the calzoni in hot oil until golden on both sides. Drain them well on absorbent paper, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
egg	2			143.0	0.72	12.56	9.51
salt	1	pinch		-	-	-	-
ricotta	1/2	lb		394.6258	6.8946	25.5373	29.4382
scamorza cheese	1/4		cut	6.3042	0.0	1.4025	0.0354
egg yolk	3			164.22	1.8309	8.0886	13.5354
mint leaf	1	tablespoon	chopped	6.3042	0.0	1.4025	0.0354
prosciutto	1/4		cut	6.3042	0.0	1.4025	0.0354
salt pepper				6.3042	0.0	1.4025	0.0354
extra virgin olive oil	4	cups		6.3042	0.0	1.4025	0.0354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.