Instructions

1. If using refrigerated pizza dough, let it rest at room temperature for 30 minutes to soften.
2. Divide the pizza dough into 8 equal pieces, rolling each piece into a small circle, approximately 6 inches in diameter.
3. Sprinkle a pinch of salt and black pepper over each dough circle for added flavor.
4. Spread a generous spoonful of tomato sauce on one half of each circle, leaving a 1/2-inch border around the edge.
5. Top the sauce with a sprinkle of shredded mozzarella and a few pieces of diced ham.
6. Carefully fold the dough over the filling to create a half-moon shape, pressing the edges together to seal. For extra security, crimp the edges with a fork.
7. In a large frying pan, heat the olive oil over medium heat until hot but not smoking.
8. Fry the panzerotti in batches, ensuring not to overcrowd the pan, until they are golden brown on both sides, about 3-5 minutes per side.
9. Once cooked, drain the panzerotti on paper towels to remove any excess oil.
10. Serve hot, accompanied by additional tomato sauce for dipping, if desired.