For the dough
white flour 500g
For the filling
ricotta cheese 200g
smoked provola cheese 100g
Neapolitan salami 125 gr
grated Parmesan cheese 50 gr
1 bunch of parsley
oil for frying
On a work surface you place the flour, add the salt, softened butter, a little warm water and work kneading until dough will be smooth and elastic.
Put the dough in a bowl, cover with a clean cloth and let rest about an hour in a cool place.
Meanwhile, prepare the filling: chop mozzarella, smoked provola cheese and salami, adding finely chopped parsley. Mix these ingredients to a whole egg and a yolk that have previously beated into a bowl, add the grated Parmesan cheese and pepper and mix well.
Roll out the dough on a work surface and knead with a rolling pin until you get a disk about 30 cm in diameter, bent while scrolling in four parts, roll it out again and repeat three or four times, finally roll out a thin sheet and cut out of 3-4 cm discs with a diameter of about 10-12 cm.
Spread the filling in the center of each disk (just a teaspoon), then fold the dough on itself giving it a form of half moon, press the edges with a fork to make them fit together.
Heat a pan with plenty of oil for frying, and when the oil will be hot, dip the calzoni and cook well on both sides, until it will become puffy and golden.
When they have reached the right cooking colour remove them from the oil draining them well and leave them absorb oil on paper towels.
Repeat for the remaining calzoni.
Let the calzoni in a warm place while you fry the rest, preferably covered.