Panzerotti,[a] also known as panzarotti,[b] are savory turnovers, originating in the Apulia region of Italy, which resemble small calzones, both in shape and dough used for their preparation.

The noun panzerotto comes from a diminutive of panza, a regional variation of Italian pancia (lit.

[6] Although etymologically related, the word pansòti (Ligurian: [paŋˈsɔtˑi]) refers to an unrelated dish, a type of ravioli typical of Genoa.

They are basically small versions of calzones, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti (lit.

Other fillings are onions sauteed in olive oil and seasoned with salted anchovies and capers, or mortadella and provolone cheese.