📋Fried Calzone Panzerotto

Fried Calzone, called Panzerotti (or Panzarotti), is a turnover pizza dough folded with the filling inside. While the Calzone is baked, the Panzerotto is deep-fried. You can add any filling you like: the classics are tomato, mozzarella, and basil, or ham, ricotta, and Parmesan, and sometimes also mushrooms and bacon. Panzerotto (singular) is smaller than regular calzone and can be eaten by hand, perfect for a street food party.

Course Starters

Cuisine Italian

Keyword deep fried pizza, fried pizza, fried pizza dough

Prep Time 30

Cook Time 30

Total Time 9

Servings people

Calories 402kcal

Author Laura Tobin

Equipment

Ingredients

Dough

3 cup Caputo flour 00 if you can find Manitoba, Type 55, All purpose, Plain, Type 0
1 cup lukewarm water
1 package yeast 2 tsp
1.5 teaspoon salt
0.5 teaspoon caster sugar to activate the yeast
vegetable oil for frying

For the topping:

1 cup homemade tomato sauce
2 cup fresh mozzarella (fior di latte o bufala)
1 clove peeled garlic cloves
½ cup freshly grated Parmesan
10 fresh basil leaves
2 tablespoon extra virgin olive oil

For the Panzerotti filling

1 cup ricotta
¼ cup freshly grated Parmesan
3 slices cooked ham

US Customary - Metric

Instructions

Making the dough

To activate the yeast, mix it with water. The water should be lukewarm or at room temperature. Add ½ teaspoon of sugar, and let it rest until it becomes foamy.
1 cup lukewarm water, 1 package yeast, 0.5 teaspoon caster sugar
In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
3 cup Caputo flour 00, 1.5 teaspoon salt
Slowly pour the yeast and water mixture in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
Once they are thoroughly mixed continue mixing the flour with your hands until the dough becomes a ball that comes away easily from the side of the bowl.
Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 1.5 hours.
For the best result, let the dough rest in the fridge overnight, well-floured and wrapped in a plastic bag, otherwise it will crawl all over the fridge.
The next day, bring the dough to room temperature and divide the dough into balls. They should be around 2 oz - 60 gr. let it rest for 30 minutes

Frying the panzerotto/calzone

Roll flat the dough balls in the shape of a small pizza
Add 1//2 tablespoon of ricotta, 1 teaspoon of parmesan and ½ slice of ham
1 cup ricotta, ¼ cup freshly grated Parmesan, 3 slices cooked ham
Fold the dough making sure all the air is removed and tight the edges
Fry in the oil, turning it on both sides
Lay on a paper towel to absorb the oil and serve still warm
Serve the panzerotti while still warm

Video

Notes

the pizza dough should rest overnight
They can be eaten immediately (which we did) or warmed up before serving
The secret for a perfect calzone is to make sure all the air is taken out before frying it.

Nutrition