So today is reveal day for the Burwell Vintage Recipe Swappers. I love being part of this group. It is so much fun to participate in. I know I swore I would never do a pizza for the swap again but little did I know Christianna had chosen pizza as our next challenge. So it's not my fault folks, you'll have to blame Christianna for this one. It was out of my hands. When someone gives me a pizza recipe to revamp it would be physically impossible for me to not keep it in the pizza genre. I might implode. And nobody wants the Lunatic to implode right. Well maybe a few people, but I highly doubt they're reading this. *grins sheepishly at Christianna*
So we were given this vintage recipe to redo:
I love how it just says bread dough. No ingredient list or directions on how to make bread dough. I love old recipes like this. They sure leave us wide open for interpretation. I knew I wanted to keep it a pizza so the best way to tweak this one was to change the cooking method. I have to say we are HUGE pizza lovers here so this just had my mind going in every direction. I actually had three options and had to narrow it down to this one. So look for two more pizza recipes coming at you in the next couple of weeks. You know, cuz I don't already have enough pizza recipes on my blog.
Regular readers know mini-me works at a local pizza joint. She is getting pretty skilled at making pizza. We also order where she works once a week. Usually on Wednesdays which is Survivor night. It's a bit of a Bee family tradition. I decided to involve mini-me in this challenge. I did a batch of these up but did not like the photos. So I asked mini-me to help me. She conceded and let me take pics and she worked the dough. This kid rocks the pizza dough. She is going to teach me to throw it this week which I am far too excited about. I mean seriously, throwing dough and lunatics is a recipe for disaster. Anyhow back to the pizza. I always order a panzerotti for myself. They seem to be the equivalent to a Calzone here in Canada. At least where we live. And do not ask me if I want it baked or fried without me screaming far too enthusiastically "fried" of course. Is there any other option?! If I wanted healthy I'd be eating a salad. When I have pizza I want it to be just a bit bad. And it doesn't get any more badass than deep frying the thing. It also leads to a bit of a fat ass, but it's the price you pay for good fried pizza.
So pull out those deep fryers all my skinny little friends. Go change into your stretchy pants. Take your heart medication. And be prepared to be dazzled. Then you'll go into a pizza coma. But again, it's so worth it. You will thank me. Limit them to once a week folks cuz I want you around for a long, long time. I mean who else am I gonna annoy with my stories? Muah, love you folks.
- For the dough:
- 1 cup water or beer
- 1 ½ tablespoons shortening
- 2 tablespoons sugar
- 3 cups white flour
- 1 ½ teaspoons yeast bread machine
- For the panzerotti:
- 1 dough split into 4 pieces
- 1 ½ cups pizza sauce
- 1 cup ham cut up
- 1 cup pepperoni cut up or shredded
- 1 ½ cups mozzarella cheese shredded
- any other toppings you like on pizza
- For the dough:
- I use a bread machine for mine. Just add everything in order into your baking pan and set inside the chamber, turn on the dough setting.
- You could also mix this in your stand mixer using the dough attachment and use fast rising yeast.
- You could also do it in your food processor using fast rising yeast.
- For the pizza:
- Make your dough ahead of time. I usually make mine in the morning and let it rise some more (about an hour) in a container in a warm spot. Then I stick it in the fridge until I need it. Cold dough is way easier to work with for some reason.
- Cut up all your meat and any other toppings you want inside. Set aside.
- Shred your cheese.
- Turn on your deep fryer and set to max heat.
- Now take your dough and make sure you divided it into 4 pieces. Set 3 aside and start working on your first one.
- You want to lay it out on a floured surface. You can either hand stretch it or use a rolling pin.
- Roll it just like you would a pizza.
- Now in the middle of the dough put some sauce. About 4 or 5 tablespoons should be good.
- Now toss on your meat, also right in the middle.
- Now add your cheese. Make sure you leave enough rim to wrap the panzerotti so you want a good 1 to ½ inch space around the edge.
- Now take your dough and fold it over. It should make a little half moon.
- Now press lightly on the middle where the toppings are to remove any air. Important step.
- Now press down the edges to seal them.
- Now you take those edges and fold them over on again.
- Press the edges down really well so you have an air tight seal.
- Now very carefully lift it up (by hand if you're a pro, spatula if not) and drop it very carefully in the grease. Be super careful as it will splatter and spurt a bit.
- Now cook each side for about 3 to 5 minutes. You need to flip it over and cook both sides. Do not push down and immerse it or it could explode. You can always use tongs if you find a section not browning enough.
- Remove carefully and set on a paper towel to drain.
- Repeat until you made all 4.
- Serve with a big old gooey cheesy smile!
Looks incredible right! You bet your sweet bottom it does! It tastes even better than it looks. I could eat these things every single day. So good. And so bad for you. Which let's face it, seems to be "my thang".
Okay so those of you who have no intention of widening your waistline can leave now.
It's okay, we'll wait...
Are they gone?
Still some lingering...
Seriously if you don't want a big old butt you should walk away now....
Okay for those brave enough to stay, here's a little treat for you. Here are a gazillion how to photos as a bonus. Hope you enjoy. And hang around cuz the rest of the swappers are down at the bottom and I want you to visit them all too. Okay here ya go. Mini-me let me take photos so here's a gazillion for you viewing pleasure and it'll help you learn stuff too. Very important pizza making stuff. You might want to sit down for this. Maybe grab a drink. Hold your calls. Take a nap to rest up. Whatever works.
Okay for those of you who stuck around I am either saying you're welcome (if you're a Timothy Olyphant fan such as myself, and I mean who isn't really) or I apologize for the gazillion photos. But I rarely do step by step and got a little over-zealous. Hope you enjoyed them.
Now make sure you scroll down and visit all my fellow swappers. There is some major talent going on here. And I bet none of them were big old sillypants and posted pics of their
boyfriends, er, I mean celebrities either.
Toodles and smoochies! xx
yum...what a wonderful panzerotto!
greetings from Italy!
Thanks so much. You must get some amazing pizza there. This probably pales in comparison. My bucket list has eating pizza in Italy on it.
LOVE Mini-me's shirt! And a deep-fried calzone? Hell yes!
Great step by step pictures, including the t-shirt and movie pics! I love your take on the recipe!
Joan Hayes@chocolate and more
Kim, Kim, Kim!
I don't even know what to say about this, I want one now. I'm going to go start making some dough. Deep fried, yes! Send mini-me down here to toss for me. I'll feed her chocolate, lots of it.
You've got me babbling, I can't even think straight thinking about eating this.
Oh and I want one of those t-shirts too!
Isn't this awesome. It's so unhealthy but oh so good. Mini-me is becoming a pro at throwing dough. She works at a pizza joint so we use and abuse her at home making it for us. Isn't that shirt killer? Sadly we have twisted senses of humour here and say this to each other like 10 times a day. We're working on a new panzerotti recipe that hopefully will go up within the next two weeks. You will love it.
Colleen, The Smart Cookie Cook
I had no idea deep-fried pizza existed, but now that I do, my life will never be the same. It's my favorite food...DEEP FRIED. Sweet baby jesus.
Alice @ Hip Foodie Mom
OMG, I love this post!!! this looks AMAZING! and I love the dough tossing action shots! wow! 🙂
What type of oil best suits the fryer in the case of this recipe? I NEED a taste of back home NOW!!!
Hey Peter. I use canola or corn oil in my deep fryer. I swear oil that's been used a couple of times works better too. Ever notice the first batch or two of fries doesn't quite taste right. I find the same thing with panzerotti's. I use the same oil I cook fries in. Not at the same time of course. Also make sure you size your panzerotti so it fits in your deep fryer with a bit of space to move around. And no rips in the dough or the panzerotti could leak. Hope that helps.
I thought I'd check out your blog since you followed mine! Wow these look just like mine and my husband's favourite panzerottis from back home. We miss them so much! I'd love to make these but I don't have a deep fryer.
Hi Julie. I think Ontario is notorious for it's panzerotti's. So good. My daughter worked at a pizza joint so she taught me how to do them. So good, and slightly deadly really.
So nice to connect with a fellow Canuck. I saw you were originally from Ontario, we're near Windsor. I also love where you are now. My sis lives on one of the gulf islands. We love getting fish in Victoria, she takes us to some little place that makes killer fish n chips.
This was absolutely fantastic, the BEST dough recipe I have tried for panzerotti. I was completely tickled with the outcome.
Yah! I am so happy to hear that.
I grew up thinking our town was the only place that knew about this. We have a little hole in the wall restaurant here (jimmy's grotto) that makes these and you guys nailed it. Good work.
Thanks. We love these things. I know some people bake them but personally I love them fried. When I think baked I always think calzone for some reason. Panzerotti to me screams deep fryer. My daughter worked in a pizza place for years so she's quite good at them. I still struggle making sure the dough is sealed well. I have to have one every 3 to 6 months or I get cranky. Thanks for the comment and the compliment.
I love this recipe!!! I made it exactly as you printer except that we made tinier ones and I doubled the recipe... Makes about 16-20 smaller ones.... They taste even better if you make them and then right before frying, refrigerate for an hour or so... Not sure why but we tried both methods and chilling them makes the dough crispier and it forms little delicious crispy bubbly skin!!! Man we love panzerottis!!! Thanks so much for this awesome recipe
I'm so glad you loved it. Hope the step by step helped too. My daughter was kind enough to do that for me. I'm not quite as photogenic as she is, lol. I love refrigerated dough, what I like about it is it makes it easier to work with. It's not as sticky and doesn't get as chewy if you work it too much. We tend to make huge batches of dough and keep them in the fridge all the time. I make batches of dough in stock pots, then cover it and grab sections off during the week. You can freeze the dough too so you can always pull one out when needed.
I have to say I love them fried. I don't know about you but the baked ones just don't do it for me. I know it's healthier but they just aren't the same.
I loved this post. Thank you for sharing. Just made my panzarotti and am loving it! Shared the site in my facebook.
Hi Kim I too love the panzerotti. I tasted it the first time in Ridgetown Ont. when my husband and I went to visit his family. I make it for myself as often as I can and also for my Metis group when ever the mood strikes me. I use the frozen dough as I am the only one that eats it, my hubby does not like even pizza, I know he is sick....lol I live in BC so I had to learn how to make the panzerotti as it is tooo far to drive for one. Thank you for the tips.
this is just exactly what i have been hunting for...thank you....