You will need:
Sauce store bought or I make my own marinara click here
Meats and fillings combinations you prefer see suggestions below.
Suggestions: cooked sausage, capicola, mortadella, salami, prosciutto, ham, shrimp, chopped mushrooms, chopped spinach leaves, anchovies, crushed meatballs, sliced olives, chopped eggplant, chopped peppers or tomatoes.
Whole milk mozzarella slices or use provolone
Homemade or store bought pizza dough click here for recipe use at room temperature not risen.
Flour for rolling the dough
Optional herbs and spice: Use fresh parsley, basil or dried oregano. You can also add for some heat and to taste cayenne pepper, granulated garlic, or fresh minced garlic, salt, pepper.
Blended olive oil and canola or use vegetable oil for frying.
Italian Panzerotti Pin for later
Place 3 to 4 tablespoons sauce on the dough in the middle. Place a slice of whole milk mozzarella or provolone on the sauce.
Add around 2 pieces of meat and 3 tablespoons of any other filling you choose. Sprinkle with grated cheese then add any of the herbs, spices of choice.
Fold over the rounds like a half moon. Crimp all edges with a fork or ravioli crimping tool.
Heat oil to 350 degrees. Fry on both sides around 2 minutes each side or until golden brown flipping with two spatulas. Drain on paper towels. Serve with more sauce or great the way they are plain, these are truly delicious with nothing on them. Best eaten while hot.
You can use any combination mixed together from the suggestions above that you like but don't over fill or it will ooze out while frying.
Note: If you prefer to bake them you can but you won't get the same flavor impact and will be more like a calzone.
I do not recommend baking for the true experience of Panzerotti.