Panzerotti, originated in central and southern Italy. They are small versions of the calzone or closed pizza, but produced with a softer dough. The most common fillings are tomato and mozzarella, but spinach, mushrooms, baby corn, and ham are often used. They can be found in many Italian restaurants and pizza shops throughout the United States
In the United States, calzone are typically made from pizza dough and stuffed with cheese (usually mozzarella cheese, but some varieties contain Parmesan or Provolone cheese or a locally substituted cheese), or ricotta, ham,salami or vegetables, or a variety of other stuffing's. It is typically served with marinara sauce on the side or on top or topped with garlic infused olive oil. The dough is folded over and sealed on one edge or formed in an enclosed circular shape before being baked in an oven. In some areas of New York as well as in parts of Italy calzone are fried rather than baked.
American quesadillaOriginally from Mexico and Spain the quesadilla is a regional favorite in the Southwest, United States where it is analogous to a 'grilled cheese sandwich'. It is prepared in a similar manner except for the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions or guacamole may be added, and it is then folded and served.
The tasty treat I'm going to share combines the panzerotti/calzone with the quesadilla for a quick and easy snack or lunch
Step 1: The makings