Possum’s Fragune: A Cold Calzone Delight

The scent of cinnamon and nutmeg always takes me back to Easter at my grandmother’s house. We kids would be tearing around the yard, hunting for eggs, while the adults gathered in the kitchen, the warm aroma of baking bread mingling with the sweet spices. Tucked amongst the pies and other delicacies was always a platter of Fragune, sliced into tempting fingers. It wasn’t the bright colors or the chocolate of the Easter eggs that drew me in; it was the savory, subtly sweet, and utterly addictive flavor of this unique cold calzone.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: Varies based on oven, approximately 20-30 minutes
• Total Time: 1 hour (plus refrigeration time)
• Servings: 12
• Yield: 4 fragune
• Dietary Type: Not specified, but can be modified (see variations)

Ingredients

• 2 loaves bread dough
• 2 lbs ricotta cheese
• 2 eggs
• 6 ounces pepperoni, sliced & chopped
• 1/4 cup butter, melted
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/2 teaspoons parsley
• 1/4 teaspoon garlic powder
• 1/4 cup romano cheese, grated

Equipment Needed

• Large mixing bowl
• Floured surface for rolling dough
• Rolling pin
• Fork
• Greased cookie sheet
• Pastry brush
• Cooling rack

Instructions

1. In a large mixing bowl, combine the ricotta cheese, eggs, pepperoni, nutmeg, cinnamon, parsley, garlic powder, and Romano cheese. Mix thoroughly until all ingredients are evenly distributed.
2. Divide the cheese mixture into four equal portions. This will make it easier to assemble each Fragune.
3. On a lightly floured surface, divide each loaf of bread dough in half, resulting in four equal portions of dough.
4. Roll out one portion of the dough into a rectangle, approximately 8×12 inches. The exact size isn’t critical, but aim for a consistent thickness.
5. Place one portion of the cheese mixture on one half of the rectangle, leaving about an inch of space around the edges.
6. Fold the opposite side of the rectangle over the cheese mixture, creating a sealed calzone shape.
7. Press the edges together firmly to seal. Use a floured fork to flute the edges, creating a decorative and secure closure. This helps prevent the filling from leaking during baking.
8. Repeat steps 4-7 with the remaining three portions of cheese mixture and bread dough.
9. Place each filled dough rectangle (Fragune) onto a greased cookie sheet. Make sure there’s enough space between them to allow for even baking.
10. Prick the tops of each Fragune slightly with a fork. This allows steam to escape and prevents the dough from puffing up too much.
11. Bake at 350 degrees Fahrenheit until the Fragune are golden brown. Cooking times will vary depending on your oven, so keep a close eye on them. Start checking for doneness around 20 minutes, and they may take up to 30 minutes or slightly longer. The bottoms should also be golden.
12. Carefully remove the Fragune from the cookie sheet and place them on a cooling rack.
13. While the Fragune are still warm, brush the tops and seams generously with melted butter. This adds flavor and richness, and also helps to keep the crust soft.
14. Turn the Fragune over onto the cooling rack and allow them to cool completely.
15. Once cooled, refrigerate the Fragune until ready to serve.
16. To serve, slice the Fragune into “fingers” or smaller portions.

Expert Tips & Tricks

• For a richer flavor, use a high-quality ricotta cheese.
• Don’t overfill the dough, or it will be difficult to seal and the filling may leak out during baking.
• If the dough is too sticky, add a little more flour to your work surface.
• Be sure to check your Fragune regularly during baking. Ovens can vary, and you want to ensure they are golden brown without burning.
• Brush with the melted butter as soon as the fragune come out of the oven. This will ensure the crust remains soft and flavorful.

Serving & Storage Suggestions

Possum’s Fragune is best served cold, making it a perfect make-ahead dish for parties, picnics, or holiday gatherings. Serve sliced into fingers as an appetizer or snack.

To store leftovers, wrap the Fragune tightly in plastic wrap or place in an airtight container and refrigerate. It will keep well for up to 3-4 days in the refrigerator. Freezing is not recommended, as the texture of the ricotta cheese may change upon thawing.

Nutritional Information

(Estimated per serving, based on 12 servings per recipe. Actual values may vary based on ingredient brands and specific amounts used.)

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	10g	50%
Cholesterol	80mg	27%
Sodium	400mg	17%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	3g	N/A
Protein	15g	30%

Variations & Substitutions

• Different Meats: Instead of pepperoni, try using other cured meats like salami, prosciutto, or even cooked Italian sausage.
• Cheese Variations: Add a layer of mozzarella cheese for a meltier, cheesier filling.
• Spice It Up: Add a pinch of red pepper flakes to the filling for a little heat.
• Herbaceous Twist: Substitute dried oregano or Italian seasoning for the parsley.
• Vegetarian Option: Omit the meat and add chopped vegetables like roasted red peppers, spinach, or mushrooms.
• Gluten-Free Adaptation: While bread dough is a primary component, a gluten-free bread dough can be substituted.
• Sweet and Savory: Add a tablespoon of sugar to the cheese mixture for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I make the dough from scratch?
A: Absolutely! While using store-bought dough is convenient, making your own bread dough will elevate the flavor even further. Just be sure to adjust the baking time accordingly.

Q: Can I freeze the Fragune?
A: While not ideal, you can freeze the Fragune. Wrap them tightly in plastic wrap and then in foil. Be aware that the texture of the ricotta may change slightly upon thawing, becoming a bit grainy.

Q: Can I use low-fat ricotta cheese?
A: Yes, you can use low-fat ricotta cheese. However, keep in mind that it may result in a slightly drier filling.

Q: How do I prevent the filling from leaking out during baking?
A: Ensure that you seal the edges of the dough very well, using a floured fork to crimp them. Also, don’t overfill the dough.

Q: Can I add vegetables to the filling?
A: Yes, adding vegetables is a great way to customize the Fragune! Just be sure to chop them finely and cook them slightly beforehand to remove excess moisture.

Final Thoughts

Possum’s Fragune is more than just a recipe; it’s a taste of home, a reminder of family traditions, and a celebration of simple, delicious food. I encourage you to try this recipe and create your own memories with it. Feel free to experiment with different fillings and variations to make it your own. And if you do, I’d love to hear about your creations! Serve it with a crisp Italian salad and a glass of chilled white wine for a truly delightful meal. Buon appetito!