Italian Panzerotti

Italian Panzerotti are a fried inside out pizza, as they were described to me when I first had them. These are fried pizza pies but the filling is inside, like a fried stromboli stuffed pizza crust.

A Popular Inside Out Pizza

They are very popular in the New Jersey area. I have made them many times and these are always a treat since they take a little more time than a usual pizza pie. These finally came out exactly how I remembered them. Little like making a filled pizza fritte. More work but delicious! Shown is simple pepperoni and mozzarella with garlic, oregano and fresh chopped parsley with some sauce inside. Make sure you drain them on paper towels before serving. Very yummy.


Back when I was growing up mom would just make pizza dough and we didn't really have many different fillings. You can really adapt these to your favorite pizza toppings and place them inside the dough then fry them. I really love to experiment. There are a few not mentioned in the recipe I can tell you that are delicious combinations. Chicken, sauce and mozzarella for one is both my sons favorite. I am partial to broccoli rabe sauteed in oil first, sausage and provolone with just a little sauce. As you can see anything goes into these little fried pizza pies. Don't be afraid to experiment as my husband says, "everything taste better fried". Sure it's not as healthy, but indulge just once in awhile and treat yourself to these delicious Italian Panzerotti pizza pies.

Italian Panzerotti Pin for later

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
Grating cheese

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.


Roll out dough to 8 inch rounds on a heavily floured board (I don't rise the dough, I make it fresh for these pies.) 

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.

Tips:
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 these,  for the true experience of Panzerotti.