How to Make Deep-Fried Calzones, aka 'Panzerotti'

"Calzones make for an objectively perfect meal. The only problem with the folded pocket of meat and cheese? You can't eat more of them. Enter: the panzerotto. Slightly smaller than a calzone, and made with a lighter, more airy dough, the panzerotto is built to excel in two key areas: variety and portability. Where a calzone leaves diners stuffed and table-bound, panzerotti are billed as a street food, allowing folded-pizza fans to enjoy a number of different fillings as they stroll. At Panzerotti Bites, a new home for the Puglian staple in Carroll Gardens, Brooklyn, proprietor Vittoria Lattanzio is striving to carve out a niche for the half-moon dish all its own. Lightly fried and stuffed with mozzarella and marinara sauce, panzerotti deserve your respect without comparison or contrast."

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