Authentic Fried Italian Panzerotti

Indulge in the authentic, savory delight of homemade Panzerotti—a beloved Italian street food with origins in the Puglia region. These golden-brown pockets of flavor are reminiscent of mini calzones or fried pizzas, each one bursting with a gooey, irresistible blend of mozzarella cheese and tangy crushed tomatoes. Every bite is a journey into Italy’s culinary heritage, where simple, quality ingredients come together to create something truly special. With a crispy, lightly fried shell and a molten, flavorful filling, Panzerotti are a delicious way to enjoy Italian flavors in a fun, handheld form.

INGREDIENTS: 

• Pizza Dough: Whether homemade from Nonna's tutorial or store-bought
• Mozzarella: 500 grams evenly distributed amongst the panzerotti’s, approx. 45grams per panzerotti 
• Tomatoes; peeled/chopped: ¾ cups, 1 tbsp. per panzerotto 
• Romano Cheese: Shredded, ¾ cups, 1 tbsp. per panzerotto 
• Salt: A few shakes per panzerotti 
• Pepper: A few shakes per panzerotto 
• Flour: For dusting, to prevent dough from sticking 
• Sunflower Oil: 3 cups, For frying
  
  

DIRECTIONS: 

1. Prepare the Dough: Portion the dough into preferred serving sizes, following Nonna's recommendation of tennis ball/baseball size.
2. Shape the Panzerotti: Using hands and a rolling pin, flatten each piece of dough into a circle. Dust the rolling area and pin with flour to prevent sticking.
3. Fill the Panzerotti: Layer mozzarella and crushed tomatoes onto the dough, adjusting to taste. Sprinkle a tablespoon of Romano cheese over each filled dough circle. Season with salt and pepper to taste.
   
   
4. Seal and Shape: Fold the dough over the filling to meet each end, pressing and sealing the dough along the seam tightly. Place the filled panzerotti aside, seam side down, on a lined baking sheet as suggested by Nonna.
5. Frying Process: Ensure the seams are tightly sealed. Heat 3 cups of sunflower oil in a pan on the stove to a temperature between 350°F to 375°F (175°C to 190°C) using a kitchen thermometer for accuracy. Fry about three panzerottis at a time, ensuring the oil is at the proper temperature before frying. Fry for 2 ½ to 3 minutes until golden brown, turning once to ensure even cooking. Pro Tip: When starting to fry the panzerotti place them "with the sealed side facing downwards into the hot oil” Pro Tip: Spoon some oil over the top of the panzerotti to prevent bubbles on the dough, following Nonna's technique.
6. Serve and Enjoy: Transfer the cooked panzerotti onto a paper towel-lined dish to drain excess oil. Allow to cool slightly before indulging in the deliciousness of freshly fried panzerotti.

Watch Nonna Make Italian Panzerotti!

Tips to Enhance your Panzerotti: 

Use High-Quality Ingredients: Since panzerotti have simple fillings, the quality of each ingredient really shines through. Opt for fresh, high-moisture mozzarella and quality canned or fresh tomatoes to get that signature gooey, tangy filling. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.

Let the Dough Rest and Rise: A well-rested dough makes all the difference. After kneading, let your dough rise for at least an hour, or until it has doubled in size. This resting time allows the dough to develop elasticity, making it easier to stretch and shape without tearing.

Drain Excess Liquid from Fillings: Mozzarella and tomatoes can release a lot of moisture when they cook, which may cause the dough to get soggy or even split open. To avoid this, drain any excess liquid from the tomatoes and gently pat the mozzarella dry. This keeps the filling rich and flavorful without extra moisture.

Seal the Edges Tightly: After filling and folding the dough, use a fork or your fingers to press and seal the edges firmly. This prevents any filling from leaking out during frying. To ensure a secure seal, try brushing a bit of water along the edge before pressing it closed.

Fry at the Right Temperature: For a perfectly crispy shell, heat your oil to about 350°F (175°C). If the oil is too hot, the panzerotti will brown too quickly on the outside while remaining doughy inside. If it’s too cool, they may become greasy and soggy. Fry a few at a time to keep the oil temperature consistent.

Serve Fresh for Best Flavor: Panzerotti are at their best when served fresh and hot, as the dough remains crispy and the filling stays melty. If you need to make them ahead, keep them warm in an oven at low heat. Avoid reheating in a microwave as it can make the crust chewy instead of crisp.

Did you Know?

A Classic from Puglia: Panzerotti originated in the Puglia region of Southern Italy, particularly in Bari, where they were created as a way to use up leftover bread dough. The practice of filling the dough with local ingredients, like tomatoes and mozzarella, turned into a popular snack that could be fried quickly for an easy meal. Over time, this simple but delicious street food gained popularity across Italy and beyond, bringing a taste of Pugliese culinary tradition to many.


Inspiration for Italian-American Calzones: Panzerotti are often called “mini calzones,” but they predate the Italian-American calzone. While both are dough-filled, calzones are typically larger and baked, while traditional panzerotti are smaller and always fried, which gives them their distinct, bubbly, and crispy exterior. This fried method and smaller size make panzerotti perfect for quick eating on the go, helping solidify their reputation as a favorite Italian street food.

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