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Fried panzerotti are delicious fried stuffed calzones, typical of Apulian cuisine. The outer dough is crispy and golden, while the inside is soft and stringy thanks to the melted cheese. They are perfect to enjoy as an appetizer or side dish. Try them and they will win you over!
Work the ingredients together to prepare a pizza dough that is not too soft
Let it rise divided into many small balls
Separately prepare a fairly thick sauce with chopped tomatoes (such as Polpa Pronta), oil, basil and salt
Roll out the dough into thin little pizzas, place on each one a spoonful of sauce, Parmigiano to taste, pepper to taste and cheese that melts easily, cut into cubes (mozzarella is to be excluded because it releases too much water), close the little pizzas into a half-moon shape, pressing the edges well
Fry in plenty of oil
Rolling pin
Pastry cutter
Frying pan
Store the fried panzerotti in an airtight container in the refrigerator and reheat them in the oven before serving.
Fried panzerotti are a typical specialty of Apulian cuisine.
Italia, Puglia
| Energy (kcal) | 215.98 |
| Carbohydrates (g) | 28.79 |
| of which sugars (g) | 2.86 |
| Fat (g) | 7.01 |
| of which saturates (g) | 4.2 |
| Protein (g) | 10.39 |
| Fibre (g) | 1.47 |
| Salt (g) | 0.91 |
