Panzerotti or Panzerotto

Serves 6 Prep Time 30 minutes   Cook Time 6 minutes   Rated:


Let's put it this way. Squisito!

I tried first Panzerotti in Milan. They were not as good as this recipe, if I say so myself. However, to be fair, it was at the end of the day and they were cold, not piping hot and fresh straight from the hot oil.

Panzerotti are not to be confused with Calzone, which are very similar in shape and also basically a folded pizza, but much bigger and always baked, as opposed to fried.

I also tried them at our local food truck market one evening and they were also amazing. You can please everyone. You can be fried pizza pockets.

We do suggest using already prepared/cooked ingredients for the filling, as opposed using uncooked sausage or meats etc. Also you can use things like baby spinach or herbs that don't require a lot of heat to cook down. Pesto is great, and really any cured meats work well, so does Marinara Sauce. But you be the judge. Make them all!

We are pretty sure you will find a favourite filling. Just don't forget the cheese. It is essential!

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Make EVOO Fridge Dough. Pull out 1/3 of the dough and place the remaining dough in fridge for future use.


Divide dough into 50gm balls and cover for 10 minutes.


Place EVOO into a large pan, you need enough to half cover the Panzerotti when frying. Preheat.


Roll out each ball of dough into a circle.


Spoon some pesto on each and top with basil, tomatoes and mozzarella, making sure not to go too close to the edge.


Brush some water on the edges and fold in half. Pinch the edges with your fingers and then go over it with a fork to seal.


When EVOO is hot, fry 2 at a time for 5 minutes or until browned, turn and cook the other side until browned.


Place Parmesan into the Thermomix bowl and mill 10 sec/speed 10.


Coat warm Panzerottis with parmesan. Serve with Marinara sauce.

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