Best 2 Deep Fried Panzerotti Recipes

DEEP-FRIED MINI CALZONES (PANZAROTTI) RECIPE BY TASTY

Deep-Fried Mini Calzones (Panzarotti) Recipe by Tasty image

Here's what you need: warm water, active dry yeast, flour, grated parmesan cheese, baking powder, salt, sugar, olive oil, tomato sauce, shredded mozzarella cheese, fresh basil, salt, oil, fresh parsley

Provided by Julie Klink

Categories Snacks

Yield 14 servings

Number Of Ingredients 14

Ingredients

1 ⅓ cups warm water
1 ½ teaspoons active dry yeast
3 ½ cups flour, divided
¼ cup grated parmesan cheese
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons sugar
3 tablespoons olive oil, divided
2 cups tomato sauce, divided
3 cups shredded mozzarella cheese, divided
1 cup fresh basil, chopped, divided
salt, to taste
oil, for frying
2 tablespoons fresh parsley, chopped, to serve

Steps:

In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
Spoon 1 tablespoon of tomato sauce on to the center of the dough.
Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
Place a bowl filled with the rest of the tomato sauce on the plate.
Sprinkle with parsley. Serve immediately.
Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 27 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams

DEEP FRIED PANZEROTTI

Deep Fried Panzerotti image

I love panzerotti's cooked this way and ever since the pizza place that used to make them closed down I have been trying to figure out how to do them justice.I think I have come pretty close.Prep time will depend on whether you make your own dough. I use a bread maker which takes two hours for the dough.

Provided by Ruffle-butt

Categories < 4 Hours

Time 1h30m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pizza dough (store bought or homemade enough for large pizza)
1 (13 ounce) can tomato sauce
1/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon sugar
pepperoni
1 1/2 cups mozzarella cheese

Steps:

In sauce pan combine tomato sauce, water, lemon juice and spices bring to a boil then reduce heat and simmer for 30 minutes.
While the sauce is simmering divide your dough into three parts then roll out each one making sure not to roll them out to thin.
Allow the dough to rest.
When sauce is ready add desired amount to middle of the pizza dough making sure to leave room around edge for folding.
Top with cheese and pepperoni.
Fold over and seal edges.
Preheat oil in deep fryer or large pot to 375.
Add panzerotti to heated oil cooking for 5 minutes then turn over and cook for another five.
Remove from oil and place on paper towel.
Let cool for a couple minutes before serving (leftover sauce can be used for dipping sauce).