Panzerotti vs. Calzone — What's the Difference?

A panzerotto (Italian: [pantseˈrɔtto] (listen); plural panzerotti [pantseˈrɔtti] (listen), also known as panzarotto [pantsaˈrɔtto]), is a savory turnover that originated in Central and Southern Italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. The term usually applies to a fried turnover rather than an oven-baked pastry (i.e.

A calzone (UK: , US: , Italian: [kalˈtsoːne]; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century.

Plural of panzerotto

A baked or fried Italian turnover of pizza dough filled with vegetables, meat, or cheese.

A baked Italian turnover made of pizza dough and stuffed with tomato, cheese and other toppings.