Calzoni / Panzerotti

Method

1. Sift the flour(s) into a bowl.
2. Add a pinch of sugar and crumbled fresh yeast.
3. Start mixing with the paddle attachment, then switch to the spiral hook.
4. Add half of the milk and half of the lightly beaten eggs, mixing slowly.
5. Add salt.
6. Add the remaining milk and eggs, continue to incorporate.
7. Once the dough firms up, switch to the spiral hook and add almost all of the butter (at room temperature, like an ointment). Mix until smooth and non-sticky.
8. Increase speed and add the remaining butter, knead until the dough is elastic and comes together.
9. Transfer to a lightly floured work surface and work briefly by hand. Form a ball.
10. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a turned-off oven with the light on (or at room temperature) for 3–4 hours until doubled in volume.
11. Divide the dough into small balls and let them rise again on a floured cloth.
12. After the second rise, stretch each ball with your fingertips, then roll out with a rolling pin to a thickness not too thin (slightly thicker than usual).
13. Place a spoonful of cooked tomato and some dried mozzarella (preferably from the day before) on one half.
14. Brush the edges with beaten egg.
15. Fold the other half over and press the edges firmly with your fingers, then crimp to seal.
16. For a variation, fill with ricotta and salame.
17. Fry immediately in hot oil, basting the top with oil using a skimmer.
18. When golden, flip and cook the other side.
19. Drain on paper towels and serve.