📝 About This Recipe
Hailing from the sun-drenched region of Puglia, Panzerotti are the smaller, fluffier, and deep-fried cousins of the calzone. These savory turnovers feature a pillowy yeast dough wrapped around a molten core of creamy mozzarella and tangy tomato sauce. They are a perennial favorite for kids because of their handheld size and the exciting 'cheese pull' that awaits in every golden, crispy bite.
🥗 Ingredients
The Dough
- 500 grams 00 Flour or All-Purpose Flour (plus extra for dusting)
- 275 ml Warm Water (around 100°F/38°C)
- 7 grams Active Dry Yeast (one standard packet)
- 2 tablespoons Extra Virgin Olive Oil
- 10 grams Fine Sea Salt
- 1 teaspoon Granulated Sugar (to help activate the yeast)
The Classic Filling
- 250 grams Fresh Mozzarella Cheese (drained and finely cubed)
- 150 ml Tomato Passata or Thick Puree (ensure it is not too watery)
- 1/4 cup Grated Parmesan Cheese (for a salty kick)
- 1 teaspoon Dried Oregano
- 1 pinch Black Pepper (to taste)
For Frying
- 1 liter Neutral Vegetable Oil (such as peanut or sunflower oil)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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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 a dough hook, gradually incorporate the flour until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and 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. Mix the cubed mozzarella, tomato passata, Parmesan, oregano, and pepper in a bowl. Pro-tip: Drain the mozzarella on paper towels first to prevent a soggy filling.
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7
Once the dough has risen, punch it down to release air. Divide it into 12 equal pieces (roughly 60-70g each) and roll them into smooth balls.
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8
On a floured surface, use a rolling pin to flatten each ball into a circle about 5-6 inches in diameter. Keep them relatively thin but sturdy.
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9
Place a generous tablespoon of the filling in the center of each circle. Do not overfill, or they will burst during frying!
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10
Fold the dough over to create a half-moon shape. Press the edges firmly with your fingers to seal, then use the tines of a fork to crimp the edges tightly.
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11
Heat the vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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12
Carefully slide 2-3 panzerotti into the hot oil. Fry for 2-3 minutes per side, turning once, until they are beautifully puffed and deep golden brown.
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13
Remove with a slotted spoon and drain on a wire rack set over paper towels. Let them cool for at least 5 minutes before serving—the centers will be very hot!
💡 Chef's Tips
Always ensure your mozzarella is as dry as possible; excess moisture is the enemy of a sealed panzerotto. When sealing, avoid getting any sauce on the edges of the dough, or it won't stick and will leak in the oil. If you prefer a healthier version, you can bake these at 400°F (200°C) for 15-20 minutes, though they won't be as puffy. Keep the dough balls covered with a towel while you work so they don't develop a dry skin. For extra flavor, add finely chopped pepperoni or cooked ham to the filling for the kids.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce for extra dipping fun. Pair with a crisp green salad or carrot sticks to balance the fried richness. A cold glass of sparkling apple cider or an Italian Limonata makes for a perfect beverage pairing. Dust with a little extra grated Parmesan and fresh basil leaves immediately after frying.