Potato calzoni



Potato calzoni is a morish starter inspired by fried panzerotti: they are similar in shape but smaller, with a difference in the dough. They are made with boiled potatoes, perhaps those left over from last night's dinner, or from making gnocchi! These bundles contain two appetizing fillings: spinach and provola cheese, prosciutto and cheese! Let your imagination inspire interesting pairings for your fillings! You won't need to know how to store potato calzoni...there won't be any left over!

Try also our panzerotti filled with spicy salami, mozzarella and tomato sauce and other pizzas and focaccia recipes!


Ingredients for 6 potato calzoni
Potatoes 1 lb (500 g)
Potato starch 1 cup (125 g)
Instant yeast for salted preparations 1 tsp (3 g)
Eggs 1 (55 g)
Extra virgin olive oil 2 tsp (10 g)
Fine salt to taste
Black pepper to taste
For the filling
Spinach 0.5 lb (250 g)
Mozzarella cheese 3 oz (100 g)
Provola cheese 3 oz (100 g) - grated
Prosciutto cotto 3 oz (100 g)
Extra virgin olive oil to taste
Dried chili pepper to taste
Fine salt to taste

How to prepare Potato calzoni

To make potato calzoni, boil the unpeeled potatoes until soft 1. Mash the potatoes while still hot using a potato masher, then place the puree in a large bowl 2. Add the potato starch and instant baking powder3.

Now add an egg 4 and amalgamate the ingredients 5. Flavor with the salt and pepper and knead by hand until smooth and even. Lastly, add the oil 6.

Let the dough absorb the oil 7, then leave to one side. Add a drizzle of oil to a large pan, followed by the previously washed spinach 9.

Add salt and flavor with the dry peperoncino 10. Stir and cook on a medium flame for around 10 minutes. When cooked 11, place the spinach in a baking tray and leave to cool 12.

Roll the potato dough out on a pastry board lightly sprinkled with potato starch 13, until around 0.2 inches (1/2 cm) thick 14. Use a 4.3 inch (10 cm) diameter shaping ring mold to cut out 6 discs 15.

Fill half of the discs with the lukewarm spinach and grated pulled curd cheese 17. Fold each disc over and close to form a crescent shaped bundle 18. Press down lightly along the edge to seal thoroughly.

Fill the remaining discs with the diced mozzarella 19 and the prosciutto cotto 20. Close to form a crescent shape and seal thoroughly 21.

Heat abundant oil in a large pan (cover the bottom with around 0.4 inches (1 cm) of oil). Once hot, place the bundles in the pan 23 and cook for around 10 minutes; turn them over to check they are golden 24.

Drain the calzoni 25 and place them on a tray lined with absorbent paper 26. Serve the potato calzoni nice and hot 27!


Potato calzoni can be stored in the refrigerator for one day. Freezing is not recommended.


Sprinkle some potato starch on the pastry board so that it's easier to roll the dough out.

Potato starch can be replaced by the same amount of corn starch.

Oven baking is not recommended as the calzoni tend to become too dry. Alternatively, you could try steaming them.

For the translation of some texts, artificial intelligence tools may have been used.