Panzarotti (Fried Cheese-Filled Crescents)

Panzarotti are what happens when a calzone gets smaller, flakier, and takes a swim in hot oil. These Italian half-moons tuck a filling of diced mozzarella, cooked ham, Parmesan, eggs, parsley and a whisper of nutmeg into a butter-enriched dough that fries up puffed and golden.

The dough is the key piece, rolled out and folded onto itself a few times like rough puff, which builds the flaky layers that blister in the fryer.

Keep the filling on the dry side and the edges properly sealed (egg wash plus a firm press) or the cheese leaks into the oil, which is messy and takes your crisp with it. The double move, dipping sealed crescents into beaten egg before frying, builds an extra shatter-crisp shell around the pastry.

Serve piping hot, straight from the paper towels, with a glass of dry white and a few olives on the side.

Pro Tips

• Let the dough rest the full 30 minutes, cold dough rolls thinner without springing back
• Oil should hit 350°F (175°C) before the first crescent goes in, too cool and they drink grease
• Don’t crowd the pan, three or four at a time keeps the oil temperature stable
• Drain on a rack over paper towels to keep the bottoms from steaming soggy

Variations

• Swap ham for salami or cooked pancetta for a saltier, more pronounced cured-meat flavor
• Add a tablespoon of cooked spinach squeezed dry, folded into the cheese mix
• Use fresh tomato and basil (drained well) for a margherita-style vegetarian version