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


  • Directions
  • 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


  1. Place the tomatoes in a food processor and puree them. Transfer the paste to a small bowl.
  2. Divide the dough into 12 equal pieces and roll each out into a 4-inch round.
  3. Divide and top each round with a little of the sun dried tomato paste to within 1/4-inch of the border.
  4. Top each one with some of the cheese, salami or prosciutto and basil leaves. Sprinkle with salt and pepper.
  5. 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.
  6. Heat the oil in a heavy duty deep pan or deep fryer to 375°F.
  7. Fry a few at a time until golden brown. Drain on paper and serve hot.

This recipe was featured on Season 22 - Episode 2216.

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Leandra Lamanna

Love this stuffed with anchovy

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