📝 About This Recipe
Hailing from the sun-drenched region of Puglia, Panzerotti are the irresistible, smaller cousins of the calzone, fried to golden perfection rather than baked. These savory pockets feature a soft, yeasted dough filled with molten mozzarella and tangy tomato sauce, creating a delightful contrast between the crispy, airy exterior and the gooey, steaming center. Perfect as a vibrant street food snack or a festive family appetizer, they capture the very heart of Italian comfort food in every crunchy, savory bite.
🥗 Ingredients
For the Dough
- 500 grams Type 00 Flour or All-Purpose Flour (plus extra for dusting)
- 300 ml Warm Water (around 100°F/38°C)
- 7 grams Instant Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 10 grams Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (for dough elasticity)
For the Filling
- 250 grams Low-Moisture Mozzarella Cheese (cut into small 1/2 inch cubes)
- 200 ml Tomato Passata or Crushed Tomatoes (thick consistency is best)
- 50 grams Grated Pecorino Romano or Parmesan (for a salty kick)
- 12 pieces Fresh Basil Leaves (torn into small bits)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 1 liter Peanut Oil or Sunflower Oil (for deep frying)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, sugar, and instant yeast together. Let it sit for about 5-10 minutes until it becomes slightly frothy.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and the olive oil into the well. Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and no longer sticky to the touch.
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5
Lightly grease a bowl with olive oil, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. Ensure the mozzarella is very well-drained; if using fresh mozzarella, pat it dry with paper towels to remove excess moisture. Mix the tomato passata with oregano and black pepper in a small bowl.
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7
Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions (roughly 65-70g each) and roll them into smooth balls.
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8
Place the balls on a floured tray, cover with a cloth, and let them rest for another 20-30 minutes. This makes the dough much easier to roll out.
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9
On a floured surface, roll each ball into a circle about 5-6 inches (13-15cm) in diameter. Avoid rolling them too thin or they might burst during frying.
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10
Place one tablespoon of the tomato sauce in the center of the circle, followed by a handful of mozzarella cubes, a sprinkle of grated cheese, and a piece of basil. Leave a clear border around the edges.
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11
Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal, ensuring no air is trapped inside.
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12
For extra security, crimp the edges tightly with the tines of a fork. This 'double seal' is the secret to preventing the cheese from leaking into the hot oil.
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13
Heat the frying oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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14
Carefully slide 2 or 3 panzerotti into the hot oil. Fry for 2-3 minutes per side, turning once, until they are a deep, uniform golden brown and puffed up.
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15
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them cool for 2-3 minutes before serving—the filling will be extremely hot!
💡 Chef's Tips
Always use low-moisture mozzarella or drain your cheese for several hours; excess water is the enemy of a crispy panzerotto and causes oil splatters. Do not overfill the dough circles; if the sauce touches the edges where you need to seal them, the dough won't stick and they will open while frying. Keep the prepared panzerotti covered with a dry cloth while you wait to fry them so the dough doesn't dry out and crack. If you don't have a thermometer, test the oil by dropping in a small piece of dough; if it sizzles and rises to the top immediately, the oil is ready.
🍽️ Serving Suggestions
Serve hot alongside a cold, crisp Italian Lager or a glass of chilled Lambrusco. Provide a side bowl of spicy arrabbiata sauce for those who enjoy an extra kick of heat. A simple side salad of wild arugula with a lemon-olive oil dressing perfectly balances the richness of the fried dough. Sprinkle a tiny bit of flaky sea salt and extra grated Pecorino over them the moment they come out of the oil for maximum flavor.