Panzerotti

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Prep Time: 15 min.
Bake Time: 15 min.
Servings: 6
Difficulty: Beginner

Sausage and fresh mozzarella taste just like Italy in this classic fried calzone.

Ingredients

12 Rhodes White Dinner Rolls, thawed to room temperature
12 large slices fresh mozzarella
1/2 pound Italian sausage, browned
Marinara sauce, for dipping
oil, for frying
salt and pepper, to taste

Instructions

Combine 2 rolls together and roll out into a 9-inch circle on a sprayed surface.

Place two pieces of mozzarella on half of the circle leaving a clean edge. Cover cheese with sausage. Top with salt and pepper.

Fold the other half of the dough over the filled half and use a fork to press edges together to seal. Fold the sealed edges 1/4-inch at a time to be sure the edges stay sealed.

Heat oil to 350ºF. Fry each panzerotti in hot oil for 5-7 minutes on each side or until golden brown. Remove from oil and drain on a cooling rack with paper towels underneath. Serve warm with marinara sauce.

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