Place turnovers on a plate and spoon some of the marinara sauce on them.Once turnovers are cooked, remove from oil and place on a plate with some paper towels to drain.I don’t give an exact time since oil temps vary so much. Place turnovers in oil and fry until lightly golden flipping the turnovers about halfway through.In the past, I’ve simply cut the turnovers with a pizza cutter and then used a fork to seal each turnover’s edges. The best thing to do this is with a pastry crimper if you have one. Fold dough over cheese and seal off edges to make turnovers.I usually do about 4 to 5 turnovers for each bit of dough roll out. For each turnover, drop about a tablespoon of the cheese mixture on the dough.Once the dough has rested according to the directions, flour the counter and roll out some of the dough nice and flat.In a bowl, mix equal amounts of mozzarella and cottage cheese.Make sure that you follow the pizza crust directions as it changes the basic directions on the back of the box. Mix up the hot roll mix using the pizza crust recipe that is on the box.Heat enough oil in a deep fryer to cover turnovers.Add sugar, more oregano, and garlic to taste.Rinse the puree can out with a little water and add to the pan. Mix tomato puree in a saucepan with oregano and garlic powder.Yeah, that sounded good.Īnyway, grab the ingredients and go to town. They’re like soft pillowy clouds of cheesy goodness with the bright burst of tomato sauce to punctuate it. These turnovers are soft with just a little crisp from the frying. Calzones have a crispy dry exterior since they are are baked in an oven. Type Pizza Turnover into Google and that’s what you’ll find. I think the most confusing thing when describing them is that when you say Pizza Turnover, people automatically think of something like a calzone filled with pizza toppings. Once it’s done, you plate it up with a simple marinara sauce. The turnover is basically dough folded over a mix of mozzarella and cottage cheese. Once you’ve sweated a gallon and your back is sore, your family declares that they’re stuffed and you finally sit down with a plate. Some variations on the calzone include stromboli, panzarotti, and pizza turnover. Therefore, the one making them spends the entire time sweating over hot oil while the family chows them down. Calzone Pizza dough that has been folded over to encase sauce, cheese, and toppings to create a half-moon-shaped turnover that is then baked in an oven.
They don’t do well being made ahead of time. The turnovers are the best right after they’ve come out of the fryer. Part of what made them so good is the fact that we only got them a few times each year.Īs I’ve become a dad and now make them for my children, I understand why we only had them once and awhile. These homemade, old-fashioned, Amish-style fried apple pies feature a tender, flaky, buttery, made-from-scratch pie crust, a cinnamon sugar apple pie filling, and a sweet powdered sugar glaze that looks similar to Mcdonald’s fried apple pies, but are WAY better. Every birthday it was Pizza Turnovers (unless my sister got them since our birthdays were only four days apart). If you were to have asked me what my favorite meal was growing up, I would have unhesitatingly answered Pizza Turnovers.
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