Panzerotti Vs Calzone – Difference Between Calzone And Panzerotti

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Panzerotti and calzone both originated in Italy. They can be found in almost any Italian restaurant all over the world. If you are a food lover and love to try out different dishes, snacks, cuisines, and delicacies, you may have discovered that some food or meals look alike, and sometimes this can be confusing when you see them from afar and haven’t had a taste yet.

In the case of panzerotti and calzone, they may look similar, but subtle differences give each of them their unique taste and why they are the darlings of anyone who cares to eat them.

This article will try to show you the differences between a calzone and a panzerotti.

1. Panzerotti


Panzerotti is believed to have been invented in a small town called Apulia, a southern town close to the Adriatic Sea. The panzerotti is usually mistaken for a calzone because of their similarities. Panzerottis are usually 8-9 inches in diameter, are most often deep-fried, and are filled with mozzarella cheese, pizza sauce, and many other toppings that suit your taste.

During the frying process, the preferred degree for frying panzerotti is 325 degrees Fahrenheit.  Panzerottis are natural substitutes for pizza because of their ingredients and how they can be held and eaten with ease as pizza.

They are so loved also because they can be eaten on the go. They are, as earlier stated, deep-fried and are salted. Their dough pockets are filled with tomato sauce, mozzarella cheese, and other excellent toppings.

There is a popular opinion that panzerotti is inverted pizzas, with dough on the outside with the pizza topping within. Another nice side of a panzerotti is that it can be customized appropriately to suit your taste.

How To Make A Panzerotti


  • 1 package of active dry yeast
  • 1 tablespoon of sugar
  • Pepper
  • Salt
  • Bowl of water
  • 3 tablespoons of olive oil
  • 3 cups of well-refined flour
  • Some fresh tomatoes
  • A bowl of shredded beef
  • 4 oz. fresh mozzarella
  • 3 cups of vegetable frying oil.

Step 1: Making the dough

  • Get a large bowl, add some active dry yeast, a pinch of sugar, and ¼ cup of warm water into it. Let it stay for 6-7 minutes.
  • Add the olive oil to the mixture with a little pinch of salt and pepper, and you can add a little extra amount of water.
  • The next step is to add the flour to the mixture, a little at a time. Stir the mixture thoroughly with a spoon.
  • Bring out the dough from the bowl and knead the dough for about 7 minutes making sure to add some flour if the dough is too sticky.
  • Sprinkle some olive oil on the dough and roll the dough on your hand until the oil is evenly spread.
  • Place the dough on a neat surface to allow it to rise.

Step 2: Preparing the filing

  • Process the tomatoes in a food processor until they are smooth and even
  • Add the shredded beef and some salt to the tomatoes
  • Make slices out of your mozzarella cheese; one slice will be for one panzerotti piece.
  • Take the dough out from the bowl, divide it into four large chunks. Divide each of the quarters into four more pieces.
  • Using a wooden roller, flatten the pieces for any of them you are working on
  • Place a spoon of tomatoes in the middle of the flattened-out dough, add a slice of cheese with some shredded beef.
  • Lift one side of the flattened dough to meet the other side (you should have a crescent-shaped dough) press the two sides together. (repeat this process with the remaining dough pieces)

Step 3: Frying Panzerotti

  • Heat the vegetable oil in a deep fryer or very large iron skillet.
  • Place the panzerotti into the fryer
  • Fry them for a minute to two
  • Remove, and they are ready to serve.

2. Calzone


A calzone is quite bigger than the panzerotti; it is usually about the size of a medium to small pizza. It is famously known as a pizza turnover.

Calzones originally started being made in Naples, Italy, and were meant to be sold on the streets. Like a panzerotti, one of the nice things about it is that it can be eaten on the go. Unlike panzerotti, calzones are way larger and come with a dipping sauce.

These days the calzones made are big enough to be eaten with a fork and knife. They are not deep-fried like panzerotti but are baked or fried. Another difference between a calzone and` panzerotti is that a panzerotti has dough on the outside, and the sauce is within. In contrast, calzones have tomato sauce on the side rather than within.

In terms of a vivid description, calzones are stuffed with all sorts of ingredients. It can be likened to a pizza in terms of stuffing. The fillings are usually placed on one side of a circular-shaped dough, and then the dough is rolled over and sealed.

Materials that can be used to make a calzone are many, and they can be used in a different variety of mixtures. This includes the following;

  • Vegetables – Spinach, onions, mushrooms, peppers
  • Sauce – red tomato sauce or marinara sauce
  • Cheese – parmesan, cheddar, feta, or mozzarella.
  • Meats – pepperoni, chicken, Italian sausage, bacon, ham, and meatballs.

How to Make Calzones

  • Preheat the oven to 475F
  • Place aluminum foils on a flat surface and coat them with oil
  • Mix some flour with sugar and yeast while adding water.
  • Turn with a wooden spoon until the dough is smooth and even.
  • Allow the dough to sit for a while to rise.
  • Cut a kneaded dough into many equal portions and roll them into circles.
  • Place on one side of the dough all the ingredients you intend to use as stuffing.
  • This should include pizza sauce, pepperoni, shredded cheese, and spinach
  • Fold the flattened-out dough gently until one end touches the other, then seal it firmly.
  • Spread some vegetable frying oil all over the rolled dough evenly
  • Sprinkle some cheese over the dough
  • Place in an oven and bake at 475F for 15- 20 minutes
  • Serve hot.

As earlier stated, calzones and panzerotti seem to be the same thing because of their glaring similarities. They are both fried, they have the same shape, and are stuffed with all things delicious. The huge difference that can be noted about them from afar is their sizes. Let us take a look at a more concise comparison below.

  1. In terms of origin, calzones originated in Naples, Italy, while panzerotti was first made in Apulia, Italy.
  2. On tomato sauce, calzones have tomato sauce placed on their sides, while panzerotti has tomato sauce on the inside.
  3. Calzones are baked or fried, while panzerotti is deep-fried. These different means of preparation create a huge difference when it comes to taste.
  4. They both have the same shape, but sometimes calzones are crescent moon-shaped while panzerotti is semicircular.


Different places in Italy have unique calzones and Panzerotti; it is undoubtedly a national delicacy like Pizza. I trust this article has helped you identify the different things that make both of them unique and different.

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