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Recipe by
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!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Work the ingredients together to prepare a pizza dough that is not too soft
Step 2 of 5: Let it rise divided into many small balls
Step 3 of 5: Separately prepare a fairly thick sauce with chopped tomatoes (such as Polpa Pronta), oil, basil and salt
Step 4 of 5: 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
Step 5 of 5: Fry in plenty of oil
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving168 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,520 kJ363 kcal | 904 kJ216 kcal |
| Fat | 11.78 g | 7 g |
| of which saturated fatty acids | 7.08 g | 4.21 g |
| Carbohydrates | 48.44 g | 28.79 g |
| of which sugars | 4.81 g | 2.86 g |
| Fibre | 2.47 g | 1.47 g |
| Protein | 17.46 g | 10.38 g |
| Salt | 1.53 g | 0.91 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
