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.

A panzerotto (Italian: [pantseˈrɔtto]; pl. : panzerotti, Italian: [pantseˈrɔtti]), also known as panzarotto ( Italian: [pantsaˈrɔtto]), is a savory turnover, that originated in central and southern Italian cuisine, which resembles a small calzone, both in shape and dough used for its preparation.

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.

Panzerotti can be baked or fried, but they're usually fried. (And, when given the choice, why wouldn't you go for the fried one?) When we say fried, we don't mean state fair-style.

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, ...

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.

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.

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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!

Those are the moments in which I regret I do not own a brick oven. But modern houses, it's clear, are not for this old-fashioned ovens.

Yet the pizza fritta (fried pizza) is one of the city's most beloved street foods, and its humble origins make it even more meaningful.

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 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.

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.

But what is pinsa? Simply put, pinsa is a Roman-style pizza crust that is an upgrade from traditional pizza. With Pinsa Romana America's innovative par-baked crusts, pinsa is the healthiest, most delicious meal that will deliver a taste of Rome from shelf to table within minutes!

Pretty much anything that goes on a pizza can go into a calzone. The fillings are placed on one half of the circular shaped pizza dough. The dough is then folded over, pinched and sealed, coated with an egg wash or olive oil, and baked in the oven until golden brown.