Panzerotti

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

Prep: 15 min | Bake: 15 min | Yield: 6 servings

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

1. Combine 2 rolls together and roll out into a 9 inch circle on a sprayed surface.
2. Place two pieces of mozzarella on half of the circle leaving a clean edge. Cover cheese with sausage. Top with salt and pepper.
3. 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.
4. Heat oil to 350 degrees F. Fry each panzerotti in hot oil for 5 to 7 minutes on each side or until golden brown.
5. Remove from oil and drain on a cooling rack with paper towels underneath.
6. Serve warm with marinara sauce.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv