Pronunciation: [pahn-zah-RAHT-tee]

1. This Italian dish (usually spelled panzarotti) consists of a square ravioli-style pouch of dough filled with cheese, tomato sauce and various additions such as spinach, sausage or pepperoni. Panzarotti are most often deep-fried, though they can be baked. They can be served plain or with a sauce. 2. A preparation (typically spelled panzerotti) that's similar to the first except that it's made with circles of pizza-like dough folded over a filling and sealed, creating a half-moon or crescent shape very much like a calzone. These vary in size from bite-sized to a full individual serving. The half-moon panzerotti are often dipped in egg and then fried but can also be baked. Fillings vary from cheese, to a combination of cheese and meat, to savory mixtures such as anchovies, black olives, capers, onions and tomatoes.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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