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' fried calzones ') or pizze fritte (lit. ' fried pizzas ' ) in Italy, most typically in Campania . In parts of Apulia, such as Molfetta , [ 7 ] panzerotti also go by the name of frittelle or frittelli ( lit.
Calzone [a] [1] is an Italian oven-baked turnover, made with leavened dough. [2] [3] It originated in Naples in the 18th century. [4]A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. [4]
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Cut the pizza dough into 18 pieces and roll into balls. On a lightly floured work surface, roll out 1 ball to a 5-inch round, a scant 1/8 inch thick. ... Repeat with the remaining dough and ...
Traditional Calzone Napoletano pizza (Won) Spaghetti Tart (Lost) 16/8/2012 Eamonn Holmes and Ruth Langsford: Food Magic Sweetcorn fritters with bacon, avocado and summer salsa Surf and Turf Gino's mum's upside down orange sponge (Won) Baked cheesecake with amaretto and raisins (Lost) 17/8/2012 Keith Lemon: Oral juggling Simple Pasta Salad
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D.P. Dough is an American chain of calzone restaurants started in Amherst, Massachusetts, and now headquartered in Columbus, Ohio. D.P. Dough restaurants are located in twenty-seven [ 2 ] college towns across the United States, offering late-night food delivery primarily marketed to local student populations.
At Frederica Pizza and Pasta, in a tiny town just outside of Dover, the gang's all here: calzones, old-school classics like veal parmigiana, pizzas of all stripes, cheesesteaks, subs, and wings.