Italy Panzerotti
Panzerotti are a beloved Italian street food, originating from the southern regions of Italy, particularly Puglia. These golden, fried pockets of dough are filled with mozzarella and tomato sauce, though variations may include meats, vegetables, or other cheeses. Often described as smaller, portable versions of calzones, panzerotti are cherished for their crispy exterior and gooey, savory interior. Traditionally served as a snack or light meal, they are a perfect representation of Italy's ingenuity in transforming simple ingredients into irresistible treats. While not typically gluten-free, vegan, or kosher, they can be adapted to suit dietary preferences.
Recipe Servings: 8
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
15 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 packet (2¼ tsp/11 ml) active dry yeast
- 1 tsp (5 ml) sugar
- ¾ cup (180 ml) warm water (about 110°F / 45°C)
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 ml) salt
- 2 Tbsp (30 ml) olive oil
- 1 cup (240 ml) tomato sauce
- ¼ tsp (1 ml) dried oregano
- ¼ tsp (1 ml) salt
- 1 cup (120 g) shredded mozzarella cheese
- Additional fillings such as diced ham, mushrooms, or cooked spinach (optional)
- 2 cups (500 ml) vegetable oil
Directions
- Making the Dough:
- In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil; then knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size.
- Making the Filling:
- In a small bowl, mix the tomato sauce with oregano and salt. Set aside the mozzarella, and prepare any additional fillings you choose to include.
- Assembly:
- Once the dough has risen, divide it into 8 equal portions. Roll each portion into a circle about 6 inches (15 cm) in diameter. Place 1 tablespoon (15 ml) of tomato sauce and a handful of mozzarella in the center of each circle, leaving the edges clean. Top with additional fillings, such as diced ham, mushrooms, or cooked spinach, but do not overfill.
- Fold the dough over to create a half-moon shape and press the edges tightly to seal. Use a fork to crimp the edges for extra security.
- Frying:
- Heat the vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the panzerotti in batches, cooking for 2–3 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Allow the panzerotti to cool slightly before serving. They are best enjoyed warm, with the filling still gooey and melted.
Notes
- To bake instead of frying, brush the panzerotti with olive oil and bake at 375°F (190°C) for 20–25 minutes, or until golden brown.
- Store leftovers in the refrigerator and reheat in the oven for best results.
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