Panzerotti
Originated in central and southern Italy is fried pizza dough turnovers. Dough is rolled, cut into rounds, filled, folded, sealed, and deep-fried crispy.
Panzerotti is smaller and thinner than calzones and usually eaten by hand.
They can be made larger, 9” in diameter before folding and served as an alternative to sandwiches. I prefer making smaller rounds, 6” circles for snacking, 4” or less pilled in basket with cocktails.
Panzerotti has become popular and can be found in trendy restaurants, even in specialty food trucks.
Classic version, “Pizze Fritte” (fried pizza) is stuffed with vine ripened tomatoes, fresh mozzarella, basil, with a drizzle of olive oil, salt and pepper.
Another popular Italian version is made with a combination of sautéed onions, garlic, prepared anchovies, olives, and/or capers. Varieties of fillings are nearly endless. Italian cheeses with ricotta and Spinach, cured Italian meats, with roasted vegetables, olive muffuletta, and so many more.
Panzerotti has very special meaning for me. Mom often greeted me home from grammar school with hot Panzerotti. They were usually filled with Italian cheeses and cold cuts. My favorites included provolone with her chard and peeled roasted peppers, some with genoa salami and all other cured Italian meats. She also simply made some plain sprinkled with sugar or with just American cheese.
As I snacked Mom unpack my school bag and lunch box while we talked about our day.
Whether making dough for bread or homemade pizza, I usually reserve some dough to make Panzerotti weekly. Some are almost always in our refrigerator ready to be revived, heated and re-crisped again in my toaster.