|Place of origin||Italy|
|Region or state||Apulia|
|Main ingredients||Tomato, mozzarella|
|Cookbook: Panzerotti Media: Panzerotti|
Panzerotti originated in central and southern Italy, especially in Apulia. They are small versions of the calzone or closed pizza, but produced with a softer dough. The most common fillings are tomato and mozzarella, but spinach, mushrooms, baby corn, and ham are often used. Another filling is onions stir fried in olive oil and seasoned with salted anchovies and capers, a seasoning that, mixed with bread, is also used in Apulia for stuffed bell peppers.
The word pansoti, used in Genoa for a type of stuffed pasta, is totally unrelated.
Panzerotti can come in various sizes from 4 to 12 inches (10 to 30 cm),[original research?] and are most commonly semicircular. They were imported during the flow of immigrants coming from Southern Italy starting from the 19th century.
They consist of a pocket of dough filled with varying amounts of melted mozzarella cheese, tomato sauce, and any reasonable number of fillings, which is then wrapped, salted, and deep-fried. The panzerotto rises during this process, creating a pocket containing a considerable amount of steam which should be partially released prior to eating.
This paragraph is in question. See the Talk page. In parts of North America, including the US and Canada, the word has come to be spelled panzarotti, and is regarded as singular (with the plural being panzarotties or panzarottis).
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