Panzerotti

I can’t even to begin to tell you how much I love these. My grandmother would make these on Friday night usually along with some sought of a fish dish. I always passed on the fish and enjoyed her panzerotti, till I passed out. I would help her make them and I still make them today.

You’ll need:

Pizza dough
Mozzarella cheese
Tomato sauce
Romano cheese
Vegetable oil for frying

Directions:

In a heavy skillet or pot pour a couple inches of oil and get your oil to 350 degrees, best to use a thermometer and try to maintain that heat
On a floured surface take pieces of the dough and make small pizza’s about the size of a salad place 6″
On one side put some mozzarella , sauce and romano cheese and dip your fingers in water and wet the edge of the dough, fold in half and press the edges together
Similar to a calzone making sure the Panzerotti is completely sealed
You can also pinch and fold the edges if you like
Now place a couple at a time in the hot oil and fry them
Flip them once they are browned
It might take one to get it right
If your oil is at 350 degrees it will just take a couple minutes on each side
The key is to keep your oil at 350 degrees

Place the fried Panzerotti on a paper lined tray to drain and cool a little before enjoying. And if you are like me, be sure to make extra because you are going to love’m!

Daniel Mancini

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