Egg, Sausage and Bacon Panzarotti
Panzarotti, also spelled panzerotti, are are deep fried pockets of dough stuffed with a variety of fillings and are commonly found in southern Italy. They are very similar to a calzone, but smaller!
Make This Recipe
1/2 pound ground pork sausage (I use mild but may use hot), cooked, crumbled and fat drained off, or may use 1 cup pre-cooked (purchased) sausage crumbles
5 strips crisply cooked bacon, crumbled
2/3 cup shredded mozzarella cheese
1/4 cup sliced ripe olives, well-drained
1 tablespoon fresh flat-leaf parsley, washed, patted dry and snipped
1/2 teaspoon Italian seasoning
3 tablespoons mayonnaise
1 can (13.8 ounces) refrigerated pizza dough
1 Eggland's Best egg, large, beaten
2 tablespoons grated parmesan cheese, optional
Fresh seasonal fruit
- In a large mixing bowl, combine hard-cooked eggs, sausage, bacon, mozzarella, olives, parsley leaves, Italian seasoning, and mayonnaise; mix well. Divide mixture into eight equal portions.
- Preheat oven to 375 degrees. spray a baking sheet with a non-0stcik cooking spray.
- Open can of pizza dough and cut into 8 equal parts. Shape each part into a circle of dough about 5-inches wide. Spoon one portion the hard-cooked egg mixture onto the center of each circle of dough. Fold dough over to opposite side and pinch all around edges to seal like a turnover. Place each filled pastry onto prepared baking sheet.
- When all filled pastry is on baking sheet; brush tops of each with beaten egg. Sprinkle tops of the pastry with parmesan, if desired. Place in preheated 375-degree oven and bake for 14 to 16 minutes, or until golden brown. Remove from oven and place on plates or serving platter. Garnish around edge with fresh seasonal fruit, if desired.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More