Deep Fried Calzone Pizza Pockets

Serves 4-8
Time 1 hr


Pizza Dough

7g sachet yeast

Pinch sugar

375ml warm water

500g plain pizza and bread flour

Pinch salt

2 tbsp extra virgin olive oil



1 ball burrata, chopped

½ cup olives, pitted, chopped

½ cup sundried tomatoes, chopped

½ bunch chives, finely chopped

2 tbsp pesto


Oil for deep frying


To make the dough, combine the yeast, sugar and warm water in a small bowl with a pinch of flour. Set aside in a warm place for 5-10 minutes until frothy.

Place the flour and salt in a large bowl, make a well in the centre and pour in the yeast mixture and olive oil. Stir to combine then bring together with your hands into a ball. Turn onto a floured bench and knead for 5-10 minutes until smooth and elastic. Place the dough ball in the bowl, cover with cling film, and set aside in a small place for 30 minutes until it has doubled in size.

Once risen, punch the air out of the dough and knead into a ball. Cut in half, then into golf ball-sized pieces – you should get about 16. Flatten each ball into a disc about 1cm thick.

Combine all of the filling ingredients in a bowl. Place a teaspoon of the mixture into the centre of the dough, then fold over to make a half moon shape. Press the edges together the seal, then repeat with remaining dough and filling.

Heat a pot of oil to 180°C, then carefully lower in the pizza pockets one at a time. Cook, in batches, until crispy and golden all over, then remove with a slotted spoon and drain on a rack. Let cool for at least 5 minutes before serving.