Italian Panzerotti

Italian Panzerotti is 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.


The panzerotti is often mistaken for the much larger calzone and also called inside out pizza.


They look alike and they’re both from Italy.


The panzerotti, however, is thought to have started in a small area of Apulia, a southern area next to the Adriatic Sea.


Starting out with homemade pizza dough, stuffed then fried, a delicious inside out pizza is born which is basically what these are.


Interesting fact: panzerotti are so popular in North America that more people consume them in the US and Canada than they do in Italy.


They’re also the basis for the frozen food or what they call hot pockets here in American.


While calzones are more commonly the size of a medium pizza, panzerotti’s remain small and sandwich size.


They tend to be about 9″ inches in diameter and semi-circled.


Panzerotti is essentially salted, deep-fried, pockets of dough filled with melted mozzarella cheese, tomato sauce, and your pick of “toppings.”


During the frying process, they create a pocket of steam that needs to be released prior to eating as they are extremely hot inside like a fritter.


Panzerotti are so easy to eat while on-the-go it can be a great lunch, snack or a whole meal can be made with them

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.

Different Fillings

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.

Combination Suggestions

• Sausage, cheese, mushroom, peppers, and sauce
• Pepperoni, mozzarella, sauce
• Shrimp, cheese, garlic, sauce
• Peppers, olives, onion, cheese, saice
• Eggplant, tomatoes, cheese, sauce
• Zucchini, tomato, cheese, sauce
• Mushrooms, sausage, olives, cheese, sauce
• All meats, sauce, cheese, a dollop of ricotta
• Ham, cheese, pineapple, no sauce
• Ricotta, cheese, sauce
• Cooked chicken, sauce, cheese
• Spinach, mozzarella, ricotta, garlic

Tools Needed

• Rolling Pin
• Knife
• Cutting Board
• Dough cutter
• Pastry brush
• Fork

Tips

• Roll dough around 1/2 thick
• Let dough rest at least a half-hour
• Don't overfill and keep to the middle
• Seal the inside edges with egg wash and outside
• Crimp edges with a fork
• Make sure oil is hot before frying test it

Filling suggestions and Tips

There are so many possibilities to fill these with from all vegetables to fully packed with delicious Italian imported meats.

1. Crushed meatballs, cooked loose sausage, pepperoni, anchovies, shrimp are just a few that are particularly most asked for in these.
2. Diced peppers, eggplant, zucchini, spinach, escarole, arugula, tomatoes, olives, mushrooms, onions
3. Chunks of mozzarella, Swiss, Cheddar, Havarti, and Grated Parmesan
4. Meat sauce, marinara sauce, hot sauce

Note: If you prefer to bake them you can but you won't get the same flavor impact and will be more like a stromboli.
I do not recommend baking these, for the true experience of Panzerotti.

The Jersey Shore

Being popular in the New Jersey area, you will find these in many Italian restaurants there.


They are famous for some of the best Italian Panzerotti, made to order here in America.

Try Some Other Of Our Favorite Recipes

Upstate NY Style Tomato Pie (cold version)
Sausage Roll and Calzones
Mushroom and Roasted Pepper Ciabatta
Curt's Pizzone Pizza Pie

Ingredients You Will Need

• (Amounts will be determined on how many you make)
• Sauce store-bought or I make my own marinara
• 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
• Grated cheese
• Homemade or store-bought pizza dough 
• 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

pancerotti, fried pizza dough, hot pockets, fried stuffed pizza, inside out pizza

pizza, dough, fried pizza,

Italian

Yield: 12Author: Claudia Lamascolo

Italian Pancerotti

prep time: 25 minscook time: 10 minstotal time: 35 mins

This is a stuffed mini similar to a calzone called Panzerotti. This is fried dough with various pizza fillings and sauce with lots of melted cheese inside. Some refer this as an inside out pizza.

ingredients:

• 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
• Homemadeor 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.

instructions:

1. Roll out dough to 8-inch or 9-inch rounds on a heavily floured board 
2. Place 3 to 4 tablespoons sauce on the dough in the middle. Place a slice of whole milk mozzarella or provolone on the sauce.
3. 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.
4. Fold over the rounds like a half-moon. Crimp all edges with a fork or ravioli crimping tool.
5. 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 room temperature.

Calories
320

Fat (grams)
15

Sat. Fat (grams)
8

Carbs (grams)
21

Fiber (grams)
14

Net carbs
22

Sugar (grams)
6

Protein (grams)
11

Sodium (milligrams)
12

Created using The Recipes Generator

Italian Panzerotti Pin for later

Don't Forget To Try My Favorite Fried Dough Recipe!

Pizza Fritta

Copycat O'scugnizzo Pizza

Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2020.