Italian Panzerotti

Italian Panzerotti is a fried inside-out pizza, as they were described to me when I first had them. These are fried pizza pies but the filling is inside, like a fried stromboli stuffed pizza crust.

The panzerotti is often mistaken for the much larger calzone and has many names here in America and Italy, one name is referred to inside-out pizza in the Southern Jersey area.

These fried half moon shapes are basically small versions of calzone but are usually fried rather than oven-baked, that is why they are also known as calzoni fritti (fried calzones) or pizze fritte (fried pizza dough) in Italy, most typically in Campania.

Panzerotti also go by the name of frittelle or frittelli in parts of Apulia, such as Molfetta and Mola di Bari (both in the Metropolitan City of Bari) and seems to be it's origin from all the documentations.

The panzerotti, however, is thought to have started in a small area of Apulia, a southern area next to the Adriatic Sea.

Starting out with homemade pizza dough, stuffed then fried, a delicious inside-out pizza is born which is basically what these are.

Interesting fact: panzerotti are so popular in North America that more people consume them in the US and Canada than they do in Italy.

While calzones are more commonly the size of a medium pizza, panzerotti’s remain small and sandwich size.

Panzerotti in America is often called Hot Pockets, found in most frozen food sections of the supermarket.

During the frying process, they create a pocket of steam that needs to be released prior to eating as they are extremely hot inside like a fritter.

Panzerotti are so easy to eat while on the go it can be a great lunch, snack or a whole meal can be made with them, just scroll down to the recipe card for the recipe and let's make some fabulous fried delicious Pancerotti together.

A Popular Inside Out Pizza

They are very popular in the New Jersey area.


I have made them many times and these are always a treat since they take a little more time than a usual pizza pie.


These finally came out exactly how I remembered them. Little like making a filled pizza fritte.


More work but delicious!


Shown is simple pepperoni and mozzarella with garlic, oregano, and fresh chopped parsley with some sauce inside.


Make sure you drain them on paper towels before serving. Very yummy.

Popular Filling Combinations

• Sausage, cheese, mushroom, peppers, and sauce
• Pepperoni, mozzarella,  tomato sauce
• Shrimp, cheese, garlic,  cream cheese or Havarti
• Peppers, olives, onion, mushrooms, cream cheese
• Eggplant, tomatoes, cheese, sauce
• Zucchini, tomato, cheese, tomato sauce
• Mushrooms, sausage, olives, tomatoes, cheese, sauce
• Any meats, tomato sauce, grated cheese and mozzarella, a dollop of ricotta
• Ham, cheese, pineapple, cream cheese
• Ricotta, Parmesan, and mozzarella cheese,  tomato sauce
• Cooked chicken, tomato sauce, cheese
• Spinach, mozzarella, ricotta, garlic
• Cooked steak, pepper, mushrooms, Havarti cream cheese
• Cooked Chicken, buffalo sauce, cream cheese, cheddar cheese slice

Tools Needed

• Rolling Pin
• Knife
• Cutting Board
• Dough cutter
• Pastry brush
• Fork

Tips

• Roll dough around 1/2 thick
• Let dough rest at least a half-hour
• Don't overfill the dough and keep to the middle
• Crimp edges with a fork
• Make sure oil is hot before frying test it
• In a hurry? Use store premade dough

Filling suggestions(around 1 tablespoon)

1. sliced or loose cooked meats (Italian sausage, pepperoni, capicola)
2. crushed Italian meatballs
3. shrimp
4. finely chopped onions or garlic
5. any kind of chunk sliced cheese mozzarella, provolone, Havarti, or another good melting cheese you prefer
6. diced peppers, eggplant, zucchini, spinach, escarole, arugula, tomatoes, olives
7. marinara or meat sauce
8. grated Parmesan/Romano cheese

Try Some Other Of Our Favorite Recipes

Grilled Chicago Pizza

Buffalo Chicken Pizza

Stromboli

Italian Panzerotti Pin for later

Panzerotti is Popular in Jersey

Being popular in the New Jersey area, you will find these in many Italian restaurants there.


The cities are famous for making some of the best tasting Italian Panzerotti, made to order here in America.

panzerotti, fried pizza dough, hot pockets, fried stuffed pizza, inside out pizza

pizza, dough, fried pizza, pizza dough, empanadas

Italian

Yield: 12

Author: Claudia Lamascolo

Italian Panzerotti

This is a stuffed inside-out fried pizza called Italian Panzerotti. The recipe calls for homemade dough, sauce, and stuffed with melted oozing cheese.

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

• 3 - 1/4 cup all-purpose flour
• 4 teaspoons salt
• 3 tablespoons olive oil
• 2 tablespoons of white sugar plus 1 teaspoon
• vegetable oil for frying or another you prefer
• 1 cup water
• 2 1/4 packages of active dry yeast
• 1 thick ball or wedge of whole milk mozzarella cheese (or provolone you can use a little of both) around 16-ounce size
• 1 recipe of marinara sauce or jarred sauce and some for dipping in
• Optional: Pecorino Romano grated cheese blended together, marinara sauce on the side for dipping these into

Instructions

1. Mix the yeast and 1 cup of water (warm water to touch) and let this sit for around 4 to 5 minutes.
2. Add the salt, sugar, oil, and flour and mix until dough forms a ball.
3. Let rest covered for around 2 hours.
4. Roll into 12 balls add to a cookie sheet cover and let rest for 1 more hour.
5. Roll out dough into rounds on a floured board
6. Place 1 tablespoons sauce on the dough in the middle.
7. Place around 1 tablespoon of sliced chunk style whole milk mozzarella or provolone 1 tablespoon of marinara sauce and around 1 tablespoon of any meats or other ingredients (do not overstuff or the dough will rip).
8. Fold over the rounds like a half-moon.
9. Crimp all edges with a fork or ravioli crimping tool.
10. Heat oil to 350 degrees.
11. Fry on both sides for around 2 minutes each side or until golden brown flipping with two spatulas
12. Drain on paper towels.
13. Serve with more sauce or great the way they are plain, these are truly delicious with nothing on them.
14. Sprinkle with grated cheese then add any of the herbs, spices of choice.
15. Best eaten after cooling for a few minutes the filling is very hot.

Notes:

Popular Filling Combinations

• Sausage, cheese, mushroom, peppers, and tomato sauce
• Pepperoni, mozzarella, tomato sauce
• Shrimp, cheese, minced garlic, cream cheese, and/or Havarti
• Peppers, olives, onion, mushrooms, cream cheese
• Eggplant, tomatoes, cheese, tomato sauce
• Zucchini, tomato, cheese, tomato sauce
• Mushrooms, sausage, olives, tomatoes, cheese, tomato sauce
• Any meats, tomato sauce, grated cheese and mozzarella, a dollop of ricotta
• Ham, cheese, pineapple, cream cheese
• Ricotta, Parmesan, and mozzarella cheese, tomato sauce
• Cooked chicken, tomato sauce, cheese
• Spinach, mozzarella, ricotta, garlic
• Cooked steak, pepper, mushrooms, Havarti cream cheese
• Cooked Chicken, buffalo sauce, cream cheese, cheddar cheese slice
• The American buffalo chicken version, thin-sliced cooked chicken breast, hot sauce, cheddar cheese (blue cheese dressing for dipping)
• Philly style: grilled ribeye steak sliced thin, swiss, Havarti or cheddar cheese, sauteed onions
• Sauerkraft, corned beef, Thousand Island dressing

Filling suggestions(around 1 tablespoon)

1. sliced or loose cooked meats (Italian sausage, pepperoni, capicola)
2. crushed Italian meatballs
3. shrimp
4. cooked thin sliced chicken
5. finely chopped onions or garlic
6. any kind of chunk sliced cheese mozzarella, provolone, Havarti, or another good melting cheese you prefer
7. diced peppers, eggplant, zucchini, spinach, escarole, arugula, tomatoes, olives
8. marinara or meat sauce
9. grated Parmesan/Romano cheese

Nutrition Facts

Calories

320

Fat (grams)

15

Sat. Fat (grams)

8

Carbs (grams)

21

Fiber (grams)

14

Net carbs

22

Sugar (grams)

6

Protein (grams)

11

Sodium (milligrams)

12

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https://www.whatscookinitalianstylecuisine.com/2015/01/italian-panzerotti-recipe.html

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Italian Panzerotti Pin for later

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Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2021.