Mini fried calzones

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

Shred 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 out to a large round about four-ish centimeters thick.

Cut it 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, tuck the filling into the pocket and press the edge to seal, working quickly so the butter stays cold; crimp decoratively.

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

Let them cool about five minutes before eating.