Panzarotti

Has anyone ever made these? I have a recipe for them and it says you can deep fry or brush with oil and bake. I'd prefer to bake but I'm wondering if they're one of those things that is a lot better fried.

Panzerotti?  Kind of a big ravioli/relative of calzone?

You can do whatever you like, but fried is normal for panzerotti.  They'll taste good whatever you do, but Italian guests may want to call them something different. 

My Italian cookbook calls them Panzarotti and even says what region they are from. I've never even had them before I just thought they sounded good and not too complicated to make if I use ready made fresh lasagne rather than making pasta from scratch.

Just checking, you are making panzerotti and lasagna at the same time? (your spelling is fine, just American.)

No, I wasn't going to do both but the recipe calls for fresh pasta dough for the outside of the Panzarotti, I thought I'd just use ready made as I don't have one of those pasta rolling gadgets. (nb: just checked - the book's author noiw lives in the US, which might account for the spelling.)

Something odd is going on here... Panzerotti usually uses dough similar/the same as calzone.  Flour, oil, salt.  Not a pasta dough, which uses eggs. Usually.

Maybe you're making something different? You don't need a pasta maker for these large things.  Just roll it out and go.  I'm sure you can try something with pre-made lasagna, or pasta dough, and it'll probably be fine!

Some other Italy-connected person should weigh in here.  My family is Northern.

It is panzarotti and it says to use an egg pasta dough. But it wouldn't surprise me if it was wrong as the measurements in her pizza dough recipe turned out to be all wrong.

Ok now I've Googled around for a few recipes and some use a pizza dough and some use an egg dough!