Close
Photo: Ali Redmond
Active Time:1 hr 25 minsTotal Time:1 hr 25 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 25 minsTotal Time:1 hr 25 minsServings:8
Active Time:1 hr 25 mins
Active Time:
1 hr 25 mins
Total Time:1 hr 25 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
These fried calzones of my childhood are also known as panzerotti in some parts of Italy, especially in the south, and are practically synonymous with the university and port city of Bari—though they do differ slightly. The former are usually smaller and devoid of any type of sauce, while the type you’ll find in Bari are often larger—sometimes gargantuan—almost always contain a sauce (typically marinara) and are closer to what you might picture when imagining a traditional calzone, if fried. In a whispered tone, I admit that the Baresi sort have become my favorite. Scusa, zia!
Cook Mode(Keep screen awake)IngredientsDough2cupswhole milk1 ½teaspoonsactive dry yeast½teaspoonsugar3 ¾cups00 flour (11 ounces; see Tip), plus more for rolling1 ¼cupssemolina flour (7 ounces)1teaspoonsaltMarinara Sauce2tablespoonsextra-virgin olive oil4mediumcloves garlic, grated1(28 ounce) canno-salt-added crushed Italian tomatoes1teaspoonsalt2teaspoonssugar2teaspoonsItalian seasoning¼cuptorn fresh basil leaves12ouncesfresh mozzarella cheese, coarsely chopped or tornFor Frying5cupsavocado oil or canola oil
Cook Mode(Keep screen awake)
Ingredients
Dough
2cupswhole milk
1 ½teaspoonsactive dry yeast
½teaspoonsugar
3 ¾cups00 flour (11 ounces; see Tip), plus more for rolling
1 ¼cupssemolina flour (7 ounces)
1teaspoonsalt
Marinara Sauce
2tablespoonsextra-virgin olive oil
4mediumcloves garlic, grated
1(28 ounce) canno-salt-added crushed Italian tomatoes
2teaspoonssugar
2teaspoonsItalian seasoning
¼cuptorn fresh basil leaves
12ouncesfresh mozzarella cheese, coarsely chopped or torn
For Frying
5cupsavocado oil or canola oil
DirectionsTo prepare dough:Place milk in a medium microwave-safe bowl; microwave on High until warmed to 100°F, 60 to 90 seconds. Sprinkle yeast and ½ teaspoon sugar over the milk; set aside.Meanwhile, prepare sauce:Heat 2 tablespoons oil in a medium saucepan over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant and slightly bubbling but not browned, about 30 seconds. Add tomatoes, salt, sugar, Italian seasoning and basil; simmer over medium-low heat, stirring occasionally, until thickened and reduced slightly, about 30 minutes. Transfer to a large shallow bowl to cool.Mix 00 flour, semolina flour and salt with your hands on a clean work surface. Make a well in the center. Gently whisk the milk mixture with a fork and add it gradually, about 1/4 cup at a time, into the well, slowly incorporating the flour in a circular pattern, until the milk mixture is fully incorporated. (The dough will seem sticky and wet at first.) Knead the dough gently until it reaches a near-smooth consistency, about 8 minutes.Drizzle the remaining 1 teaspoon oil over the dough; knead until the oil is just incorporated and the dough looks smooth, about 1 minute. Do not over-knead the dough. Shape the dough into a semi-flattened circle and cut into 8 equal portions (approximately 130 grams or 5 ounces each). Roll the portions gently into balls.To fry panzerotti:Heat avocado (or canola) oil in a large pot over medium-high heat to 375°F.While the oil heats, lightly dust the work surface with flour. Roll 1 dough ball into an ⅛-inch-thick round (6 to 7 inches in diameter). Add 3 tablespoons sauce and 1/4 cup mozzarella to the center of the circle. Fold the dough in half and tug the edges gently to give it a slightly elongated shape. Press gently with your fingers to seal, then pound the edges shut with the heel of your hand.Gently transfer the panzerotto (cooking 1 at a time) to the pan, placing the center of each into the oil first and then the sides, and fry until golden brown, about 1 minute per side. With a spatula, move the panzerotto gently while cooking so it doesn’t stick to the pan. Transfer to a paper-towel-lined baking sheet. Repeat rolling, filling and frying the remaining panzerotti. Serve hot.EquipmentCandy or deep-fry thermometerTip00 flouris a very finely ground flour that gives pizza dough and pasta a tender texture. If you can’t find it, you can substitute all-purpose flour—your dough might be a little tougher but it will be no less delicious.Originally appeared: EatingWell.com, December 2022
Directions
To prepare dough:Place milk in a medium microwave-safe bowl; microwave on High until warmed to 100°F, 60 to 90 seconds. Sprinkle yeast and ½ teaspoon sugar over the milk; set aside.Meanwhile, prepare sauce:Heat 2 tablespoons oil in a medium saucepan over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant and slightly bubbling but not browned, about 30 seconds. Add tomatoes, salt, sugar, Italian seasoning and basil; simmer over medium-low heat, stirring occasionally, until thickened and reduced slightly, about 30 minutes. Transfer to a large shallow bowl to cool.Mix 00 flour, semolina flour and salt with your hands on a clean work surface. Make a well in the center. Gently whisk the milk mixture with a fork and add it gradually, about 1/4 cup at a time, into the well, slowly incorporating the flour in a circular pattern, until the milk mixture is fully incorporated. (The dough will seem sticky and wet at first.) Knead the dough gently until it reaches a near-smooth consistency, about 8 minutes.Drizzle the remaining 1 teaspoon oil over the dough; knead until the oil is just incorporated and the dough looks smooth, about 1 minute. Do not over-knead the dough. Shape the dough into a semi-flattened circle and cut into 8 equal portions (approximately 130 grams or 5 ounces each). Roll the portions gently into balls.To fry panzerotti:Heat avocado (or canola) oil in a large pot over medium-high heat to 375°F.While the oil heats, lightly dust the work surface with flour. Roll 1 dough ball into an ⅛-inch-thick round (6 to 7 inches in diameter). Add 3 tablespoons sauce and 1/4 cup mozzarella to the center of the circle. Fold the dough in half and tug the edges gently to give it a slightly elongated shape. Press gently with your fingers to seal, then pound the edges shut with the heel of your hand.Gently transfer the panzerotto (cooking 1 at a time) to the pan, placing the center of each into the oil first and then the sides, and fry until golden brown, about 1 minute per side. With a spatula, move the panzerotto gently while cooking so it doesn’t stick to the pan. Transfer to a paper-towel-lined baking sheet. Repeat rolling, filling and frying the remaining panzerotti. Serve hot.EquipmentCandy or deep-fry thermometerTip00 flouris a very finely ground flour that gives pizza dough and pasta a tender texture. If you can’t find it, you can substitute all-purpose flour—your dough might be a little tougher but it will be no less delicious.
To prepare dough:Place milk in a medium microwave-safe bowl; microwave on High until warmed to 100°F, 60 to 90 seconds. Sprinkle yeast and ½ teaspoon sugar over the milk; set aside.
Meanwhile, prepare sauce:Heat 2 tablespoons oil in a medium saucepan over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant and slightly bubbling but not browned, about 30 seconds. Add tomatoes, salt, sugar, Italian seasoning and basil; simmer over medium-low heat, stirring occasionally, until thickened and reduced slightly, about 30 minutes. Transfer to a large shallow bowl to cool.
Mix 00 flour, semolina flour and salt with your hands on a clean work surface. Make a well in the center. Gently whisk the milk mixture with a fork and add it gradually, about 1/4 cup at a time, into the well, slowly incorporating the flour in a circular pattern, until the milk mixture is fully incorporated. (The dough will seem sticky and wet at first.) Knead the dough gently until it reaches a near-smooth consistency, about 8 minutes.
Drizzle the remaining 1 teaspoon oil over the dough; knead until the oil is just incorporated and the dough looks smooth, about 1 minute. Do not over-knead the dough. Shape the dough into a semi-flattened circle and cut into 8 equal portions (approximately 130 grams or 5 ounces each). Roll the portions gently into balls.
To fry panzerotti:Heat avocado (or canola) oil in a large pot over medium-high heat to 375°F.
While the oil heats, lightly dust the work surface with flour. Roll 1 dough ball into an ⅛-inch-thick round (6 to 7 inches in diameter). Add 3 tablespoons sauce and 1/4 cup mozzarella to the center of the circle. Fold the dough in half and tug the edges gently to give it a slightly elongated shape. Press gently with your fingers to seal, then pound the edges shut with the heel of your hand.
Gently transfer the panzerotto (cooking 1 at a time) to the pan, placing the center of each into the oil first and then the sides, and fry until golden brown, about 1 minute per side. With a spatula, move the panzerotto gently while cooking so it doesn’t stick to the pan. Transfer to a paper-towel-lined baking sheet. Repeat rolling, filling and frying the remaining panzerotti. Serve hot.
Equipment
Candy or deep-fry thermometer
Tip
00 flouris a very finely ground flour that gives pizza dough and pasta a tender texture. If you can’t find it, you can substitute all-purpose flour—your dough might be a little tougher but it will be no less delicious.
Originally appeared: EatingWell.com, December 2022
Rate ItPrint
Nutrition Facts(per serving)609Calories23gFat77gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
