Easy Homemade Panzerotti (Grandma’s Italian Panzerotti Recipe) (2024)

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Easy Homemade Panzerotti (Grandma’s Italian Panzerotti Recipe)? ›

PANZEROTTI Makes 12 Dough: 4 cups Unbleached All-Purpose Flour 10 oz warm Water ½ tsp Active Dry Yeast 1 tsp Sugar 2 tsp Salt 2 Tbsp Extra Virgin Olive Oil Oil for frying Filling: 3 cups Peeled Tomatoes, drained & chopped ½ tsp Black Pepper ½ tsp Salt ½ tsp Oregano ½ cup Pecorino Romano Cheese, grated 8 oz Whole Milk ...

Make the dough: In a large bowl, mix together the two flours. Dissolve the yeast in some of the warm water, followed by the sugar. Dissolve the salt in the rest of the warm water. Add the yeast and sugar mixture to the flour, and slowly add the salt water whilst using your hands to bring the dough together.

Panzerotto (the plural is panzerotti) is the Neapolitan term for a savory dough pouch that is filled and fried, traditionally in lard (though now in oil).

Panzerotti are usually smaller and can be fried or baked. Calzones are usually larger than a panzerotti, and they can also be fried or baked. Fillings can be varied. Calzones usually are ricotta-based; panzerotti fillings are usually tomato, mozzarella or Pugliese cheese, and basil.

When we say fried, we don't mean state fair-style. In the Italian tradition, panzerotti are lightly and quickly, so you won't be left with the same belly bomb as, say, deep fried Snickers bars. If a baked pizza pocket is what you're after, then you'll probably want to scan the menu for a baked calzone.

Panzerotti are tasty fried pockets of pizza dough stuffed with any variety of fillings.

Panzerotti, kind of half-moon-shaped pasta shells, are simply filled with mozzarella and tomato, at least in the most authentic and traditional version, although, like many other recipes of this type, they have given way to numerous interpretations over time: with ham and mozzarella, with spinach and ricotta cheese, ...

Like the Panzerotti, Calzones were originally intended to work as an all-in-one meal. They could be easily taken on-the-go. However, today most Calzone varieties are much larger. Unlike a Panzerotti, they come with marinara sauce on the side used for dipping.

Both stromboli and calzone are made from the same dough and use similar ingredients. However, the main difference between the two is how they are prepared. A calzone is rolled and baked, while a panzerotti is deep-fried.

Calzone and panzerotti are half-moon pizza turnovers, while stromboli is a long, rolled pizza. They all include traditional pizza ingredients like dough, tomato sauce, and cheese but differ in origin, cooking methods, shape, and size.

Do panzerottis have sauce inside? ›

Panzerotti are deep-fried pockets of dough filled with mozzarella and tomato sauce. These crisp golden pillows are best eaten whilst hot, but watch out for that first bite!

Schiacciata (calzone sicilian style)

The Italian dish of pizza fritta ( pl. : pizze fritte) originated in Naples, and is usually made by frying a disc of pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried.

Trapizzino: the iconic Italian pizza pocket

It is a white triangle-shaped pizza pocket closed on the sides and made with the same dough of soft wheat flour and yeast, stuffed with condiments of the Roman gastronomy and other cuisines, also international.

The panzerotto is to be found throughout southern Italy. In Naples it goes under the name of pizza fritta and in Salento calzone but his majesty the panzerotto reigns in Bari and the surrounding area. This is the version we shall be comparing with the Argentine empanada.

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

A calzone is an Italian dish that features a circular piece of pizza or yeasted bread dough that's folded in half over a filling that includes ricotta, and often mozzarella and Parmesan, too, cured meats, vegetables and herbs, then sealed shut using a crimping technique.

Mega Dough uses our classic dough recipe with simple ingredients that you know and love: King Arthur Flour, sea salt, water, yeast — simple food for complex times. Now just more of it! You'll still get the same sauces, cheeses, toppings and finishing sauces.

"Calzone is made like a pizza and then folded. You put ingredients inside and then fold it. Pizza fritta is a calzone deep-fried," he says. "For a panuzzo, the dough puffs up in the oven (like bread) then you cut it all the way through, fill it up then put it back in the oven to melt the cheese," he says.