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Little Bellies

Panzerotti, filled yeast dough, has many spellings and variations and are found throughout Italy. They are a great snack or antipasto offering. The name is taken from panza which means stomach because these puff up when fried.

Makes 12



1 cup sun dried tomatoes in olive oil, drained

1 recipe pizza crust yeast dough

1 ball mozzarella cheese cut into bits

1 cup diced salami or San Danielle prosciutto or prosciutto di Parma

1/2 cup torn basil leaves

Salt and pepper to taste

Sunflower oil for frying


 Place the tomatoes in a food processor and puree them. Transfer the paste to a small bowl.

Divide the dough into 12 equal pieces and roll each out into a 4-inch round.

Divide and top each round with a little of the sun dried tomato paste to within 1/4-inch of the border.

Top each one with some of the cheese, salami or prosciutto and basil leaves. Sprinkle with salt and pepper.

Brush the edges with a little water, then fold over and pinch edges shut or use a fork. Set aside on clean towels as you make them.

Heat the oil in a heavy duty deep pan or deep fryer to 375°F.

Fry a few at a time until golden brown. Drain on paper and serve hot.

This recipe is featured on show 2216 – Bread and Little Bellies / Pane e Panzerotti.


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