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Panzerotti - Famous Italian Recipe

Updated on May 5, 2009

Famous Panzerotti Recipe

Have you ever wondered what an Italian Panzerotti is, and how to make one? Well, you've come to the right place!

We'll show you how to make the world's best panzerotti. We'll explain the difference between a baked panzerotti and a deep fried panzerotti, the effects of different types of dough, and of course how the quality of toppings can dramatically affect the flavor.

Famous Panzerotti Recipe

Great Italian Food

The trick to making a great panzerotti is first of all you need to have great dough. Making a pizza type dough that has wonderful flavor, has just the right stretchability, and holds up well during cooking is not an easy feat.

Strong bakers flour is required to start. This means anywhere from 12% - 13% protein by weight. Any less and you won't get the desired texture after working and deep frying the panzerotti.

A wonderful pizza sauce with just the right combination of spices and fresh tomato flavor is the next most important thing. Don't cook the sauce too much or too long, or you lose the rich flavor of the tomatoes.

Finally, the trickiest part is cooking your panzerotti. Baking requires enough heat to kick start the dough during the rise cycle, but you can't overdo it or you end up burning the high points. In many cases you can use tinfoil to partially cover the panzerotti part way through the cooking cycle.

If you're deep frying - and this is my favorite method - you need to have the oil at approximately 325 degrees F so that the dough reacts correctly. The exact temperature will vary depending on the saturation and structure of your dough. Also, make sure you seal the edges very well, or the panzerotti will come apart during the deep frying process.

Be sure to watch the video below to see some of the initial stages of making the world's best panzerotti, and visit the Panzerotti website to get step-by-step details on everything.

Watch How a Panzerotti is Made

Here is a very different style of panzerotti made in Europe.

Add Your 2 cents Here! - No Drooling Allowed

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    • profile image

      LadyDuck 5 years ago

      I like panzerotti, it's a long time I do not eat one. I am going to make them

    • profile image

      anonymous 5 years ago

      Looks Great!

    • nyclittleitaly profile image

      nyclittleitaly 6 years ago

      My mother in law still makes this every Christmas. Great lens.

    • meashman profile image

      meashman 6 years ago

      @edithrusso: Aka the Fat Bag! Good memories.

    • profile image

      anonymous 6 years ago

      My father used to make these every Christmas Eve. Ones filled with anchovy black pepper and parsley were my personal favorites.

    • bman227 profile image

      bman227 6 years ago

      Can't wait to try it!

    • profile image

      anonymous 6 years ago

      people don't bag on my nations dish! its amazing!!

    • profile image

      miaponzo 7 years ago

      Thanks for this recipe! I've never had this before (or at least I can't remember having it!) :)

    • MaxwellScott LM profile image

      MaxwellScott LM 7 years ago

      If you have never tried this - then do!

      Great Lens - Grazie!

    • RecipeFoodie profile image

      RecipeFoodie 7 years ago

      These panzerotti are quite interesting, how close are they to a calzone stromboli which I am more familiar with? Based on your lens write up, they sure sound tasty and delicious...

      Italian Stuffed Shells

    • profile image

      anonymous 7 years ago

      @anonymous: Same difference you mangacake

    • profile image

      anonymous 7 years ago

      This looks like a pizza turnover - not a panzerotti.

    • profile image

      edithrusso 8 years ago

      This sounds so much like my favorite food from college. It's called a pizza roll at Sergi's in Potsdam, NY. They would deliver and I would take orders for my dorm floor. It was awesome, especially in the wee hours after a night of drinking! Made me feel better! Deep fried pizza. Dare I try it? Probably!

    • profile image

      anonymous 8 years ago

      Well to be honest,I think that this picture and recipe is making me just want a FREE one right now! :D