Mini deep fried calzones

Make another batch of the pie dough with no sugar and rest it in the fridge an hour.

Shred the full fat mozzarella, chilling it in the freezer about 20 minutes first to make it easier.

Turn the dough out onto a well-floured surface and pound and roll it to a large round about four-ish centimetres thick, as transcribed.

Cut into miniature rounds with a four and a half inch biscuit cutter.

Into each round place a tiny dab of sauce, a pressed-together mound of mozzarella, a dollop of full fat ricotta and a couple of pieces of sausage.

Wet the outside edge as a sealant, tuck the filling into the pocket and press the edge down to seal, then crimp. Work quickly before the butter melts so the layers survive.

Heat about a quart of oil in a cast-iron skillet to 350F and fry one and a half to two minutes per side.

Drain and cool about five minutes before eating.