Panzerotti (mini calzone pizza with tuna, olives & red pepper)

By Lee Jackson ↣ Published on: January 14, 2022

Italian panzerotti are small pockets of pizza dough filled with flavourful ingredients. In this version, tuna, olives and roasted red pepper combine for a salty, savoury bite. These little turnovers are ideal for parties, snacks or a simple solo treat.

Panzerotti are essentially miniature calzones: small discs of dough filled, folded into a half-moon and usually fried until golden. They’re popular throughout Italy, especially in central and southern regions. In Naples, for example, bars often offer panzerotti to patrons as a complimentary snack—perfect with a beer or spritz.

This recipe appears in the author’s Italian and Italian Comfort Food collections, where you’ll find more authentic recipes and ideas.

What’s in a name?

Panzerotti (singular panzerotto) are known by many regional names in Italy, including Panzarotti, Calzone Fritti, Pizze Fritte, Frittelle and related variations.

What are Panzerotti?

They are small rounds of pizza dough filled with ingredients, folded into a semicircle and sealed before frying. Traditional fillings include tomato and mozzarella, but regional variations include mortadella, spinach, eggplant, sausage, anchovies and—in this recipe—tuna.

This tuna version balances seafood umami with roasted pepper, capers, olives and chopped hard-boiled egg for a flavourful, cheese-free filling that still feels indulgent.

Why they work!

Panzerotti are a perfect combination of crisp fried dough and a warm, flavourful filling. Their small size makes them ideal party food or snacks — essentially pizza you can eat with your hands, one or two bites at a time.

Stuff you’ll need

To make these panzerotti bites, gather a few fresh ingredients for the filling. Each item adds texture and brightness.

• Tuna – good quality canned or jarred tuna in olive oil
• Red bell pepper – roasted and peeled (jarred roasted peppers work too)
• Olives – green, black or a mix, pitted and roughly chopped
• Eggs – hard boiled, chopped for texture
• Capers – for salty, tangy pops of flavour
• Herbs – parsley and mint here, though basil, oregano or thyme are great alternatives

Step by Step

Follow these main steps to make panzerotti. It’s straightforward and very rewarding.

1. Make the dough – prepare a basic pizza dough from flour, water, yeast, salt and olive oil. If short on time, quality store-bought pizza dough works well.
2. Roast the pepper – char it on a grill, under the broiler or on a hot grill, then peel and chop. Jarred roasted peppers are an easy alternative.
3. Make the filling – flake the tuna and combine with chopped roasted pepper, olives, capers, herbs and chopped hard-boiled egg. Season and chill until you’re ready to use it.
4. Shape and seal – divide risen dough into small balls, roll each to a 3″/9cm disc, add a teaspoon of filling, wet the edge and fold into a half-moon. Crimp the edge with a rolling seal (like a Cornish pasty) to prevent leaks.
5. Fry – heat oil to about 350–375°F (175–190°C). Fry a few at a time for 3–4 minutes until golden, splashing the top with oil to turn them evenly if needed.
6. Serve – drain on paper towel and serve warm with a little tomato passata or polpa for dipping.

Pro Tips to make your life easier

• Use good quality store-bought pizza dough to save time—about 400g will substitute well for this recipe.
• When frying, panzerotti can float and be hard to turn. Use a long-handled spoon to spoon hot oil over the top so they brown evenly.

Serving and storing suggestions

• Panzerotti are best served hot with a small bowl of tomato passata or polpa for dipping. Be careful—fillings can be very hot inside right after frying.
• They can be enjoyed at room temperature, or reheated in a hot oven for about 5 minutes to restore warmth and crispness.
• Store cooked panzerotti in the fridge for 3–4 days in an airtight container and reheat before serving.

Freezing uncooked panzerotti

• Freeze uncooked, sealed panzerotti on a paper-lined tray in a single layer. Once solid, transfer to a bag. Cook from frozen, adding 1–2 minutes to the frying time.

Baking instead of frying

• If you prefer not to deep fry, arrange panzerotti on a lined baking sheet, brush with oil or beaten egg and bake at 200ºC (400ºF) for 15–20 minutes until golden.

Ready to get cooking?

If you love pizza, these bite-sized panzerotti are a must-try. Use the tuna filling provided or experiment with any toppings you enjoy on pizza—panzerotti are versatile and forgiving.

Any Questions? (FAQ)

If you have questions about panzerotti, leave a comment and the author will respond.