Panzerotto

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Quick Bite

A New Jersey panzerotto, often spelled panzarotti locally, is a fried pocket of dough filled with tomato sauce and melted mozzarella. It is crispy outside, molten inside, and basically pizza’s dangerous little cousin.

History

Panzerotti have roots in southern Italy, where fried stuffed dough pockets are a beloved street food. In New Jersey, the dish became especially associated with South Jersey and the Tarantini family’s panzarotti tradition.

The Tarantini-style panzarotti is usually filled with cheese and sauce, sealed, and fried until the outside turns golden and crisp while the inside becomes hot and melty. It is not quite a calzone, which is usually baked and folded differently. A panzarotti is smaller, fried, and more snack-like.

South Jersey pizzerias helped make the panzarotti a regional favorite. For people who grew up around Camden, Cherry Hill, Oaklyn, and nearby towns, a fried cheese panzarotti is a nostalgic order that comes with a warning: let it cool before biting.

Today, panzarotti still shows up in South Jersey pizza shops, especially those connected to the Tarantini name. The appeal has not changed: crisp dough, red sauce, melted cheese, and a first bite that can absolutely burn your mouth if you get cocky.

Fun Facts

• In South Jersey, you will often see it spelled “panzarotti.”
• It is fried, not baked like many calzones.
• The inside gets extremely hot, so patience is part of the recipe.

Where to Try

Tarantini Panzarotti Cherry Hill, New Jersey
A key South Jersey name for the original-style Tarantini panzarotti.

Panzarotti Tarantini Pizzeria Camden, New Jersey
A Camden spot serving Tarantini-style panzarotti with classic and specialty fillings.

Vincent’s Panzarotti Merchantville, New Jersey
A South Jersey pizzeria advertising itself as home of the Original Tarantini Panzarotti.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Panzarotti Makes: 8 Prep: 20 minutes Cook: 20 minutes Difficulty: Medium Style: South Jersey / Fried Pizza Pocket

Ingredients

• 1 pound pizza dough
• 1 cup shredded mozzarella
• ½ cup tomato sauce, plus more for dipping
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano
• Vegetable oil, for frying
• Flour, for rolling

Instructions

1. Divide the dough: Divide the pizza dough into 8 pieces.
2. Roll: Roll each piece into a small circle.
3. Add sauce: Place a spoonful of tomato sauce in the center of each circle.
4. Add cheese: Add mozzarella, Parmesan, and a pinch of oregano.
5. Seal: Fold the dough over into a half-moon and pinch the edges very tightly to seal.
6. Heat the oil: Heat oil to 350°F in a heavy pot.
7. Fry: Fry the panzarotti in batches for 2 to 3 minutes per side, until golden brown.
8. Drain: Drain on paper towels or a wire rack.
9. Cool slightly: Let cool for several minutes before eating.
10. Serve: Serve with extra tomato sauce.

Traditional note: To make it more traditional, fry the dough pocket, keep the filling simple with tomato sauce and mozzarella, and seal it carefully so it does not leak in the oil.

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