Fresh Tomato and Mozzarella Panzerotti
Italian panzerotti are semi-circular pockets of bread that are usually filled with cheese, deep-fried, and eaten hot. SAVEUR intern Suhashini Sarkar first tried these in Milan; her sister has since developed her own recipe that uses a sauce made from fresh tomatoes. It's reminiscent of pizza, but deep-fried and portable. Get the recipe for Fresh Tomato and Mozzarella Panzerotti ». Matt Taylor-Gross

One of the hardest things about becoming an adult is knowing you’ve fully outgrown the target demographic for hot pockets. Gooey, melty cheese and zesty tomato sauce encased in a steamy, doughy pocket should not be reserved for the young and carefree; we adults need to have fun with food too. Luckily, these Fresh Tomato and Mozzarella Panzerotti exist, and they pretty much make us completely forget about hot pockets and the youth of days past.

Italian panzerotti are essentially pockets of bread that are filled with cheese—one of our favorite food groups—deep-fried (!!), then eaten while still hot. It’s kind of like a portable pizza, but with a higher crust to toppings ratio. Really, need we say more?

For this recipe, you’ll want to start making the dough a few hours in advance, as it needs time to rise before being shaped into balls. Prepare the tomato sauce by sauteeing garlic and adding the fresh tomatoes, letting them cook down until broken into a sauce. Once your dough is ready and rolled out into discs, add a dollop of the tomato sauce and two heaping tablespoons of the mozzarella on one half of each disc, leaving enough room for the dough to be folded and pinched closed. Exercise caution while frying these, as hot oil has a tendency to spit out of the pan.

We’ve grown up, and so should our hot pockets. Settle in with your panzerotti and favorite teen sitcom and indulge. We won’t tell anyone, promise.