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italian-panzerotti

Panzerotti are fried and smaller than calzoni. They are typical street food originally from Puglia, but very popular all over Italy. Before you start with the recipe, here are a few suggestions, especially if you are making these the first time. Prepare the dough with plenty of time for it to rise. I generally make the dough in the morning which will be perfect for dinner time. Let the fresh mozzarella and tomatoes sit in the colander for at least 15 to 30 minutes before stuffing the panzerotti. You want the least amount of liquid, to keep the dough dry when frying. When rolling the dough, don't make it too thin or it will break when folding or handling. Don't stuff the panzerotti too much, or they might explode when frying. Once you stuff the panzerotti, drop them in the hot oil to fry right away. If the uncooked panzerotto sits for too long it will become soggy and impossible to fry. I like to fry with the folded part of the panzerotto side down in the oil. And then turn it half way. I find that it's less likely that the seem will open up when frying if it goes in first.

Ingredients