Best Panzerotti Recipes

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BEST PANZEROTTI RECIPE



Best Panzerotti Recipe image

Easy Panzerotti (or Panzarotti) is an Italian savory turnover like a mini pizza pocket and it's super easy to make at home! A pizza dough crust is filled with all the classic toppings - pepperoni, cheese, and your choice of sauce. These semi-circular pockets are then baked or deep-fried to golden perfection. If this sounds like something you might like (how can it not?), check out this authentic recipe.

Provided by Izzy

Categories     Appetizer     Dinner     Lunch     Main Course     Snack

Time 1h

Number Of Ingredients 11

1/2 cup warm water ((110-120°F))
1 teaspoon sugar
1/2 pack yeast
1 ¼ cups bread flour
1/2 teaspoon salt
2 tablespoons vegetable oil ((plus more for frying))
1 cup mozzarella cheese (shredded)
3/4 cup crushed tomato
1 teaspoon dried oregano
salt & pepper (to taste)
24 small pepperoni

Steps:

  • Whisk together yeast, sugar and warm water in a small bowl. Let it sit for 5-10 minutes until foamy.
  • Mix together flour and salt. Add oil, yeast mixture to the dry ingredients. Mix with a wooden spoon until the dough just begins to come together. Let the dough rise for about 30 minutes or until it doubles in size.
  • While the dough is rising, you can make the panzerotti filling.
  • In a medium mixing bowl, mix together tomatoes, cheese, oregano, salt, and pepper.
  • After the dough is ready, divide it into 6 pieces.
  • Press down the ball with your palm. Use a rolling pin to roll each piece into a circle about 6 inches in diameter.
  • Add about 2 tablespoons of filling and 3-4 pepperoni to each piece.
  • Brush the edges of the dough with water and fold the dough to create a semi-circle.
  • Pinch the edges to seal the pocket. Repeat the process for the rest of the dough.
  • Pour oil (about 1 inch) into a deep skillet and heat the oil to 350°.
  • Once hot, add a few panzerotti pockets to the skillet. Cook for about 3-5 minutes, turning every minute until both sides are golden brown. (Make sure not to overcrowd the pan.)
  • Use a slotted spoon to remove panzerotti and transfer to a paper towel-lined plate. Serve and enjoy!

Nutrition Facts : Calories 233 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 452 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CLASSIC ITALIAN PANZEROTTI



Classic Italian Panzerotti image

These classic Italian treats are delicious. Panzerotti are not quite a pizza and not quite a calzone, but many of the same flavors in a fried turnover.

Provided by Ben Myhre

Categories     Dinner

Time 2h

Yield 6

Number Of Ingredients 12

1 teaspoon white granulated sugar + 1 Tablespoon sugar
½ cup warm water
½ pack of yeast (3.5 grams)
1 ½ cups bread flour
½ teaspoon salt
2 tablespoon vegetable oil, plus more for frying and coating
4 ½ ounce per thing of mozzarella cheese, grated
¾ cup crushed tomato
1 teaspoons dried oregano
¼ teaspoon salt
¼ teaspoon pepper
42 small pepperoni

Steps:

  • in bowl
  • on top
  • for 5 minutes
  • , remaining sugar, salt
  • and 2 Tbsp oil
  • and then knead on a floured surface for a good 5 minutes until dough looks consistent.
  • . Should be about 2 ounces
  • into round balls
  • and loosely cover in a warm spot (I use my oven with light on and a dish of hot water)
  • for 1 ½ hours
  • , mix filling tomatoes, cheese, salt, pepper, and oregano.
  • , stretch out each ball into 6-inch disks
  • out and add 1-2 heaping tablespoons of filling on top.
  • edges of dough with water and fold the dough over to create a semi-circle
  • evenly creating a sealed pocket. Go back through and perform a second crimping.
  • and repeat with each of the doughs.
  • (such as a cast iron) with 1 inch of oil and heat to 350° Farhenheit.
  • at a time and use tongs to flip every 45 seconds until crust on both sides is a golden brown. This should take about 3 minutes total.
  • , rest on a paper-towel-lined plate and repeat until all panzerotti are cooked.
  • Add extra tomato sauce to the side for dipping.

Nutrition Facts : ServingSize 1 Panzerotti, Calories 466 calories, Sugar 5 g, Sodium 538 mg, Fat 36 g, SaturatedFat 10 g, UnsaturatedFat 20 g, TransFat 0 g, Carbohydrate 27 g, Fiber 1 g, Protein 11 g, Cholesterol 33 mg

DEEP-FRIED MINI CALZONES (PANZAROTTI) RECIPE BY TASTY



Deep-Fried Mini Calzones (Panzarotti) Recipe by Tasty image

Here's what you need: warm water, active dry yeast, flour, grated parmesan cheese, baking powder, salt, sugar, olive oil, tomato sauce, shredded mozzarella cheese, fresh basil, salt, oil, fresh parsley

Provided by Julie Klink

Categories     Snacks

Yield 14 servings

Number Of Ingredients 14

1 ⅓ cups warm water
1 ½ teaspoons active dry yeast
3 ½ cups flour, divided
¼ cup grated parmesan cheese
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons sugar
3 tablespoons olive oil, divided
2 cups tomato sauce, divided
3 cups shredded mozzarella cheese, divided
1 cup fresh basil, chopped, divided
salt, to taste
oil, for frying
2 tablespoons fresh parsley, chopped, to serve

Steps:

  • In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
  • In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
  • Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
  • Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
  • Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
  • Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
  • Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
  • Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
  • Spoon 1 tablespoon of tomato sauce on to the center of the dough.
  • Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
  • Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
  • Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
  • Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
  • Place a bowl filled with the rest of the tomato sauce on the plate.
  • Sprinkle with parsley. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 27 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams

POTATO PANZAROTTI



Potato Panzarotti image

These Italian potato croquettes (panzerotti di patate) are delicious and a hit with my whole family. They are a great way to use up leftover mashed potatoes.

Provided by Maria Teresa Rollo

Categories     Side Dish     Potato Side Dish Recipes

Time 54m

Yield 6

Number Of Ingredients 9

2 pounds potatoes, peeled and cubed
2 ½ cups bread crumbs, divided
4 eggs
¾ cup all-purpose flour
3 ounces grated Parmesan cheese
3 ounces grated pecorino cheese
2 tablespoons chopped fresh flat-leaf parsley, or more to taste
salt and ground black pepper to taste
1 cup olive oil for frying

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
  • Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
  • Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
  • Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

Nutrition Facts : Calories 613.8 calories, Carbohydrate 71.6 g, Cholesterol 121.6 mg, Fat 27.7 g, Fiber 5.8 g, Protein 19.9 g, SaturatedFat 6.5 g, Sodium 623.5 mg, Sugar 4.4 g

PANZEROTTI



Panzerotti image

Provided by Jackie Rothong

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Canola oil or vegetable oil for frying
1 tablespoon olive oil
One 12 1/2-ounce jar tomato puree, such as Mutti brand
1 ball fresh mozzarella (knotted or braided)
All-purpose flour, for rolling out the dough
1 pound pizza dough, at room temperature
1 bunch fresh basil
Kosher salt

Steps:

  • Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
  • Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
  • Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
  • Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
  • Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!

DEEP FRIED PANZEROTTI



Deep Fried Panzerotti image

I love panzerotti's cooked this way and ever since the pizza place that used to make them closed down I have been trying to figure out how to do them justice.I think I have come pretty close.Prep time will depend on whether you make your own dough. I use a bread maker which takes two hours for the dough.

Provided by Ruffle-butt

Categories     < 4 Hours

Time 1h30m

Yield 3 serving(s)

Number Of Ingredients 11

1 lb pizza dough (store bought or homemade enough for large pizza)
1 (13 ounce) can tomato sauce
1/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon sugar
pepperoni
1 1/2 cups mozzarella cheese

Steps:

  • In sauce pan combine tomato sauce, water, lemon juice and spices bring to a boil then reduce heat and simmer for 30 minutes.
  • While the sauce is simmering divide your dough into three parts then roll out each one making sure not to roll them out to thin.
  • Allow the dough to rest.
  • When sauce is ready add desired amount to middle of the pizza dough making sure to leave room around edge for folding.
  • Top with cheese and pepperoni.
  • Fold over and seal edges.
  • Preheat oil in deep fryer or large pot to 375.
  • Add panzerotti to heated oil cooking for 5 minutes then turn over and cook for another five.
  • Remove from oil and place on paper towel.
  • Let cool for a couple minutes before serving (leftover sauce can be used for dipping sauce).

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