Panzerotti

Panzerotti are a common street food in southern and central Italy. They differ from calzone in that they are smaller and usually deep-fried, making them a perfect portable snack for an evening stroll through the piazza. While I’ve kept the filling savory here, you could also make a sweet version filled with ricotta and jam and dusted with confectioner’s sugar while still hot. If you’re short on time, you can also make these with purchased pizza dough.

Yield

Makes about 10

Ingredients for the dough

2 cups all-purpose flour, plus more for working the dough 1 ½ teaspoons instant yeast 1 ½ teaspoons kosher salt 2 tablespoons olive oil, plus more for the bowl

Ingredients for the filling

½ teaspoon dried oregano, preferably Sicilian oregano on the branch Peperoncino ½ cup marinara sauce 4 ounces fresh mozzarella, diced 1 ounce diced prosciutto cotto ¼ cup freshly grated Grana Padano ¼ cup fresh basil leaves, chopped

Vegetable oil, for frying Warm marinara, for serving

Recipe

For the dough, combine the flour, yeast, and salt in the bowl of a mixer fitted with the paddle attachment. Combine the olive oil and ¾ cup cold water in a spouted measuring cup. Pour the water mixture into the flour. Mix on low speed until combined. Switch to the paddle attachment and knead on medium-high speed until the dough forms a ball and is smooth and springy, 5 to 6 minutes.

Scrape the dough onto a floured surface and knead until the dough comes together in a smooth ball. Coat a large bowl with olive oil and add the dough ball. Cover and let rise at room temperature until doubled in size, about 1 hour.

While the dough rises, make the filling. Stir the oregano and a pinch of peperoncino into the marinara sauce in a medium bowl. Stir in the prosciutto, mozzarella, Grana Padano and basil.

Once the dough has risen, punch the dough down. On a floured work surface, roll the dough about ¼ inch thick. Use a 4 ½-inch cutter to cut the dough into rounds. Divide the filling among the rounds. Press with your fingers to seal. Place on a parchment-lined baking sheet and let rise while the oil for frying heats.

Preheat 3 inches of vegetable oil in a large Dutch oven to 350 degrees F. Add half of the panzerotti and fry, turning occasionally, until puffed and golden, about 5 minutes. Drain on a paper-towellined tray and serve warm, with more warm marinara.