Panzerotti (Fried Mini Calzones)

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 teaspoon active dry yeast
• 2 tablespoons olive oil, divided
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce
• 1 egg, beaten (for egg wash)
• Oil for frying (vegetable or canola)

Steps

1. 1 In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. 2 In a large bowl, mix flour and salt. Add yeast mixture and 1 tablespoon olive oil. Stir to form a dough.
3. 3 Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
4. 4 Preheat oil in a deep skillet to 350°F.
5. 5 Divide dough into 8 balls. Roll each into a 5-inch circle.
6. 6 Place a tablespoon of mozzarella and a teaspoon of marinara in the center of each circle.
7. 7 Fold circles over filling, sealing edges with a fork.
8. 8 Brush panzerotti with beaten egg and fry in hot oil for 2-3 minutes per side until golden.
9. 9 Drain on paper towels and serve warm.

Equipment

• Large skillet
• Pastry brush
• Slotted spoon

Variations

• Add sautéed spinach or mushrooms for extra flavor.
• Use ricotta cheese mixed with mozzarella for a creamier filling.

Substitutions

• Substitute olive oil with melted butter for a richer taste.
• Use pizza dough if you're short on time.

Pairings

• A crisp Italian white wine like Pinot Grigio.
• Sparkling water with lemon for a non-alcoholic option.

Nutrition

Tips

• Ensure oil is at the right temperature to avoid greasy panzerotti.
• You can prepare the dough a day ahead and refrigerate it.

Storage

Store cooled panzerotti in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze uncooked panzerotti on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to cook time. Thaw in the fridge before reheating.

Serving Suggestions

• Serve with extra marinara sauce for dipping.
• Pair with a fresh green salad for a complete meal.

FAQ