Your new favorite pizza is a small fried calzone

Yes, using your secret stash of sunflower oil to make panzerotti, those fried turnovers that originated in central and southern Italy, is a brilliant idea. We explain how to prepare this well-inflated and well-golden turnover.

  • homemade pizza dough (recipe to make 4 pizzas here)
  • 5 cl of tomato sauce
  • 1 ball of mozzarella
  • 4 slices of mortadella
  • 1 handful of pistachios
  • a few basil leaves
  • 1 liter of sunflower oil for frying
  • salt / pepper / olive oil

(© Konbini food)

(© Konbini food)

(© Konbini food)

Flour your work surface and roll out a ball of pizza dough by hand. Garnish with half the mozzarella, slices of mortadella, pistachios, basil leaves, a pinch of pepper and a drizzle of olive oil, leaving the edges bare. Fold the dough to form a slipper, gathering the edges to close your panzerotti as well as possible.

Preheat the oil to 180°C in a cast iron casserole dish that is less than half full. Gently dip your slipper and brown for a few minutes. Remove from the oil and set aside on absorbent paper, let cool for a few minutes and serve with the tomato sauce.

(© Konbini food)

(© Konbini food)

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