Panzarotti, Calzones, Fried Bread & Sopapillas
2013-05-12- Cuisine: Italian, Mediterranean, Southern Italian
- Course: Entree
- Skill Level: Easy to Moderate
- Yield : 10
- Servings : 10
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 40m
Related Recipes:
-
High Protein & Fiber Turkey & Mushroom Tomato Sauce
-
30 Minute Meatball And Pasta Soup
-
Slightly Sweet Blueberry Muffins
-
Reduced Sodium Rolled & Drop Biscuits
-
Creamy Pasta And Mushrooms
Nutritional Info
This information is per serving.
-
Calories
390 -
Calories from Fat
190 -
Total Fat
22g -
Saturated Fat
5g -
Trans Fat
0g -
Cholesterol
20mg -
Sodium
340mg -
Carbohydrates
35g -
Dietary Fiber
1g -
Sugar
0g -
Protein
14g -
Serving Size:
4 oz. (115 g) panzarotti
The same basic stand mixer bread dough used to make loaf bread and focaccia can be used to make deep fried southern Italian panzarotti (spelled panzerotti in Italian). An uncle first introduced me to panzarotti in 1968. At first I thought it was an oversized warm doughnut. After taking a bite I discovered it was filled with melted mozzarella cheese, diced tomato and prosciutto. Considering it has about the same number of calories as two doughnuts, I’d prefer panzarotti to doughnuts any day. You can save calories by baking them for individual calzones. Panzarotti has has up to 50 percent less sodium than microwaved pocket sandwiches.
Ingredients
- Basic Bread Dough
- 10 oz. (280 g) cubed fresh or shredded dry mozzarella
- 5 slices (70 g) prosciutto cut into 1-inch wide strips
- 1 medium Roma tomato diced into 1/2-inch pieces
- Vegetable oil or regular olive oil for deep frying
Method of Preparation
Step 1
Click for Step-by-Step YouTube video.
Step 2
Punch down bread dough and break off pieces about 3-inches in diameter. Place on baking sheets lined with parchment paper or lightly oiled.
Step 3
Use your fingers to shape dough into 6-inch diameter circles about 1/4-inch thick.
Step 4
Place in the center of each circle 3-4 pieces of tomato, 3 slices of prosciutto and about 2 tablespoons (30ml) of cheese. Do not overstuff or dough will tear.
Step 5
Pick up one edge and fold dough over filling to form a semi-circle. Press along the edge to completely seal the panzarotti.
Step 6
In a large heavy skillet or wok, heat 1 to 2 inches of oil to 350 to 370°F (176-188°C). Fry 2 to 3 panzarotti at a time depending on skillet size 2 to 3 minutes per side or until deep golden color. Transfer to paper towel lined plate or pan. Cool 5 minutes before eating.
Step 7
Cook's Tip: To keep panzarotti warm while frying the remaining panzarotti, place in a 200°F (93°C) oven. Refrigerate leftovers and reheat in a 300°F (150°C) oven 10 minutes or until heated through.
Step 8
For fried bread, fry the circles of dough in Step 3 1-2 minutes per side or until deep golden color.
Step 9
For Sopapillas, cut dough circles using a sharp knife or pizza cutter in to quarters or shape dough into rectangles and cut into 4 pieces. Fry about 1 minute per side or until lightly browned. Do not over fry or they will be tough.
Step 10
For baked calzones, preheat oven to 400°F (205°C) and bake 15 to 20 minutes or until deep golden color. Cool 5 minutes and serve
