Panzerotti

A panzerotto is a delectable savory turnover originating from Central and Southern Italy. It closely resembles a small calzone, utilizing similar dough, but with one key distinction: panzerotti are typically fried rather than baked. This sometimes leads to confusion with calzoni. The name "panzerotto" is derived from the Italian word "panza" meaning "belly" because the pastry puffs up like a little belly when cooked. It's important to note that in Ligurian cuisine, there's a dish called "pansòti" which is not the same as panzerotti.

In Italy, panzerotti are particularly popular in regions like Apulia. They can be thought of as small fried calzones or pizzas. Common fillings include tasty ingredients such as tomato and mozzarella, sautéed onions in olive oil, salted anchovies, capers, mortadella, and provolone cheese. There is also a special variation known as "panzerotti di patate" which are essentially mashed potato croquettes.

These delightful treats have also made their way to North America, thanks to Southern Italian immigrants. There, panzerotti are typically half-moon-shaped pockets of dough stuffed with melted mozzarella cheese, tomato sauce, and other savory fillings. They are folded, sealed, and then deep-fried to perfection. In Canada, panzerotti have been a favorite since the mid-1960s, and you can even find frozen versions in stores, often labeled as "Pizza Pockets" or "Pizza Pops."