Mastering Homemade Panzerotti: An Authentic Italian Fried Calzone Recipe

Ah, panzerotti. Or is it panzarotti? The spelling might spark a friendly debate, but one thing is universally agreed upon: these delightful Italian hand pies are incredibly delicious. Whether you call them panzerotti, panzarotti, or even by their regional names like frittelle or calzoni fritti, the joy they bring with each savory bite is undeniable. This article will guide you through making these amazing treats right in your own kitchen, bringing a taste of Southern Italy directly to your table.

Today, my wonderful friend Rosaria joined me in the kitchen, and it was a perfect day for a culinary adventure. Outside, the snow was falling softly, blanketing everything in white, but inside, our kitchen was warm and filled with the promise of delicious food. We had a pantry stocked with supplies, and Rosaria’s stories from her childhood in Italy set the perfect mood for an authentic Italian cooking session.

A Culinary Tradition: “Frittelle Days” and the Origins of Panzerotti

Rosaria, with a nostalgic glint in her eyes, recounted how her family in Italy would declare snowy days as “frittelle days!” It was a cherished tradition, a simple pleasure that turned cold weather into an occasion for warm, homemade comfort food. Embracing this beautiful custom, we decided to honor the tradition and make some frittelle today, known to many as panzerotti.

Panzerotti have a rich history, originating in the heart of central and southern Italy. They are essentially smaller, fried versions of the more widely known calzones. While calzones are typically baked in an oven, panzerotti gain their signature crispy exterior and tender, savory interior from being deep-fried. This distinction is why they are sometimes affectionately referred to as calzoni fritti (“fried calzones”) or pizze fritte (“fried pizza”), especially in regions like Campania, where street food culture thrives.

In other parts of Apulia, a beautiful region in the heel of Italy’s “boot,” panzerotti are often called frittelle or frittelli, meaning “fritters.” Molfetta, Rosaria’s charming childhood home, and Mola di Bari are prime examples of places where these delicious fritters hold a special place in local cuisine and family traditions. These regional names highlight the deep cultural roots and the widespread love for this humble yet incredibly satisfying dish. Every bite of a panzerotto is a taste of Italian heritage, a culinary journey through generations of family recipes and traditions.

Preparing the Perfect Panzerotti Dough

The foundation of any great panzerotto is, of course, the dough. While some enthusiasts enjoy the process of making pizza dough from scratch, a convenient shortcut we often take is purchasing fresh pizza dough from a local store. This not only saves a significant amount of time but also allows us to focus on the fun part: the fillings and frying! Once you have your dough, whether homemade or store-bought, it needs a bit of tender loving care to be ready for its transformation into delicious hand pies.

Place dough on a tray that’s been lightly sprinkled with flour.
Cover with a dry cloth.
Place in a warm place until it comes to room temperature, about 2 hours. This resting period is crucial as it relaxes the gluten, making the dough much easier to roll and shape without it snapping back.
Once rested, cut the dough into 18 rough pieces, weighing about 2.5 ounces each. These uniform pieces will ensure your panzerotti are consistently sized for even cooking.
Set aside these dough portions, ready for filling.

Exploring Delicious Panzerotti Fillings

While panzerotti are incredibly versatile when it comes to fillings, the most common and beloved combination remains simple: fresh tomato and mozzarella. This classic pairing creates a wonderfully gooey and flavorful center that perfectly complements the crispy fried dough. However, the culinary possibilities extend far beyond this traditional choice. You’ll often find panzerotti filled with other delightful ingredients such as spinach, earthy mushrooms, sweet baby corn, or savory ham.

Rosaria shared a truly authentic family favorite: a tuna filling. This special recipe from her loved ones in Molfetta involves sautéing scallion strips in rich olive oil with chopped fresh tomatoes, seasoned perfectly with salt and pepper. This flavorful mixture is then combined with drained, oil-packed tuna, creating a distinct and deeply satisfying filling that transports you straight to the Italian coast.

For our “frittelle day,” we decided to keep things wonderfully simple, focusing on popular crowd-pleasers. We prepared a half-dozen panzerotti filled with succulent ham and fresh mozzarella, a combination that’s always a hit. Then, for the remaining dozen, we opted for the classic choice: finely chopped grape tomatoes paired with creamy fresh mozzarella. The key to excellent panzerotti, regardless of the filling, is ensuring the ingredients are well-drained to prevent the dough from becoming soggy during frying. This simple step makes all the difference in achieving that perfect texture.

Preparing Your Fillings:

Tear the fresh mozzarella into small, manageable pieces. This helps it melt evenly and prevents any large, unmelted chunks.
Roughly chop the grape tomatoes. After chopping, place them in a strainer that’s been positioned over a bowl. This crucial step allows excess liquid to drain, preventing the panzerotti from becoming watery inside.
Tear the deli ham into small pieces. Smaller pieces ensure a good distribution of ham throughout the panzerotto.

Assembling Your Homemade Panzerotti: Step-by-Step

Now that your dough is rested and your fillings are prepped, it’s time for the enjoyable process of assembly. This is where your panzerotti truly begin to take shape. Even if you’re new to making hand pies, you’ll find that forming the base for each panzerotto is surprisingly straightforward after the dough has properly come to room temperature and relaxed.

Shaping the Dough Circles:

Take each individual piece of dough and form it into a flat, round disk. You can do this by gently pressing and shaping it with your hands.
Using a rolling pin, flatten each disk further into a perfect circle, aiming for approximately 4 1/2 inches in diameter. This size is ideal for individual portions and easy handling.

Filling and Sealing the Panzerotti:

Divide the torn mozzarella evenly among the 18 circles of dough. Place it in a small mound directly in the center of each circle, leaving a clear border around the edge for sealing.
For the ham and cheese panzerotti, divide the ham among 6 pieces of dough and carefully place it on top of the mozzarella.
For the classic tomato and mozzarella, divide the chopped tomatoes among the remaining 12 rounds of dough, also topping off the mozzarella cheese. Remember, don’t overfill!
To ensure a perfect seal, lightly brush the edge of each dough circle with a small amount of water. This acts as a natural adhesive.
Carefully fold each circle in half, creating a semi-circle shape. Press down firmly along the curved edge with a fork or a fluted edge pastry wheel to create a tight seal. A good seal is critical to prevent the delicious filling from leaking out during frying.

Frying Your Panzerotti to Golden Perfection

Frying is where the panzerotti truly transform, developing their characteristic golden-brown, crispy exterior and piping hot, melted interior. This step is quick, so it’s important to have everything ready before you start.

Frying Instructions:

Heat a generous amount of oil in a large deep skillet or Dutch oven to a temperature of 375°F (190°C). Using a thermometer is highly recommended to maintain the correct oil temperature, which is key for even cooking and preventing greasy panzerotti.
Once the oil is at temperature, carefully place 5 to 6 panzerotti into the heated oil. Avoid overcrowding the skillet, as this can lower the oil temperature and result in soggy panzerotti. Cook for 3 to 5 minutes on one side, until beautifully golden brown.
Using tongs, gently flip each panzerotto over and continue to cook on the other side until it also achieves a rich golden-brown color, which should take about an additional 2 to 3 minutes.

Finishing and Serving:

Once golden brown on both sides, remove the panzerotti from the hot oil using tongs.
Place them on a paper towel-lined tray to thoroughly catch any excess oil. This step helps them stay crispy and less greasy.
Serve immediately for the best experience. The melted cheese and warm filling are truly irresistible straight from the pan.
If you have any leftover fried panzerotti, store them in an airtight container in the refrigerator for several days.
To reheat, simply place them on a tray in a 350°F (175°C) oven for 8 to 10 minutes until warmed through and crispy again.

Serving Suggestions and Enjoyment

These homemade panzerotti are utterly wonderful served just as they are, hot and fresh from the pan. The crispy dough and melty, savory fillings are a complete experience in themselves. However, if you wish to elevate the experience, offering a dipping sauce can be a fantastic addition. A classic marinara sauce is an excellent choice, providing a tangy counterpoint to the rich flavors of the panzerotti.

Whether you serve them plain or with a delicious dip, your friends and family are guaranteed to love these authentic Italian fried hand pies. They make for a fantastic appetizer, a fun snack, or even a light meal. There’s something truly special about sharing homemade food, especially when it’s steeped in tradition and made with love. So gather your loved ones, fry up a batch of panzerotti, and create new culinary memories, just like Rosaria’s family on their “frittelle days”!

Homemade Panzerotti (Fried Italian Calzones)

Delicious fried mini-calzones, filled with your choice of fresh mozzarella and chopped tomato or savory deli ham. A true taste of Italian tradition!

Servings 18 panzerotti

Ingredients

3
pounds
store-bought or homemade pizza dough
2
pounds
fresh mozzarella cheese
10
ounces
deli ham, sliced
2 1/2
ounces
grape tomatoes
oil, for frying (e.g., vegetable, canola, or peanut oil)

Instructions

Place your pizza dough on a clean tray that’s been lightly sprinkled with flour. Cover the dough with a dry cloth and allow it to rest in a warm place until it reaches room temperature, which typically takes about 2 hours. This step is essential for making the dough pliable and easy to work with.
Once rested, cut the dough into 18 approximately equal pieces, with each weighing roughly 2.5 ounces. Set these individual dough portions aside, ready for the next step.
For the fillings: Tear the fresh mozzarella into small, bite-sized pieces. Roughly chop the grape tomatoes and place them in a strainer set over a bowl to drain any excess liquid. Tear the deli ham into small, uniform pieces. Proper draining of wet ingredients like tomatoes is crucial to prevent the panzerotti from becoming soggy.
Take each piece of dough and form it into a flat, round disk using your hands. Then, using a rolling pin, flatten each disk further into a thin circle, measuring about 4 1/2 inches in diameter. These will be the bases for your panzerotti.
Divide the torn mozzarella evenly among the 18 dough circles, placing a small mound in the center of each, leaving a clear border around the edges. For the ham-filled panzerotti, distribute the ham among 6 of the dough pieces, placing it on top of the mozzarella. For the tomato-filled ones, divide the chopped tomatoes among the remaining 12 rounds of dough, also topping the mozzarella cheese. Lightly brush the very edge of each dough circle with a small amount of water to aid in sealing. Fold each circle in half to create a semi-circle. Press down firmly along the curved edge with a fork or a fluted pastry wheel to securely seal the panzerotti, ensuring no filling escapes during frying.
Heat your chosen frying oil in a large deep skillet or Dutch oven to 375°F (190°C). It’s important to use a cooking thermometer to maintain this temperature consistently. Carefully place 5 to 6 panzerotti into the hot oil, ensuring not to overcrowd the pan. Cook for 3 to 5 minutes until the underside is golden brown and crispy. Flip the panzerotti over with tongs and cook for an additional 2 to 3 minutes, or until the other side is also golden brown.
Remove the panzerotti from the hot oil using tongs and transfer them to a tray lined with paper towels. This will help absorb any excess oil, keeping your panzerotti perfectly crispy. Serve them immediately while they are hot and the cheese is wonderfully melted. If you have any leftovers, store them in an airtight container in the refrigerator for up to several days. To reheat, place them on a tray in a 350°F (175°C) oven for 8 to 10 minutes until heated through and crisp once more.

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