Panzerotti

Indulge in the irresistible flavors of Panzerotti, the golden-fried pockets of joy that hail from Southern Italy! These pillowy, homemade dough parcels are stuffed with a luscious combination of melted mozzarella, tangy tomato sauce, and aromatic oregano, making every bite a burst of savory satisfaction. Perfectly crispy on the outside and ooey-gooey on the inside, Panzerotti are easier to make than you might think—they’re crafted from a simple yeast dough that rises to perfection and then fried to golden-brown bliss. With just 30 minutes of prep time and 20 minutes of cooking, these handheld delights make for an excellent snack, appetizer, or casual dinner centerpiece. Serve them warm and watch as these Italian turnovers become the highlight of your table!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 10

Ingredients

• 500 grams All-purpose flour
• 7 grams Active dry yeast
• 300 ml Warm water
• 30 ml Olive oil
• 10 grams Salt
• 5 grams Granulated sugar
• 250 grams Mozzarella cheese, diced
• 150 grams Tomato sauce
• 5 grams Dried oregano
• 500 ml Vegetable oil

Directions

Step 1

In a large bowl, dissolve 7 grams of active dry yeast and 5 grams of granulated sugar in 300 ml of warm water. Allow it to sit for about 5-10 minutes until bubbly.

Step 2

Add 30 ml of olive oil and 10 grams of salt into the yeast mixture. Gradually incorporate 500 grams of all-purpose flour, mixing until a rough dough forms.

Step 3

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let rise for about 1 hour or until doubled in size.

Step 4

While the dough is rising, prepare the filling by combining 250 grams of diced mozzarella cheese, 150 grams of tomato sauce, and 5 grams of dried oregano in a medium-sized bowl. Mix well.

Step 5

Once the dough has risen, punch it down and divide it into 10 equal portions. Roll each portion into a ball, then flatten into a round disc about 15 cm in diameter using a rolling pin.

Step 6

Place approximately 1-2 tablespoons of filling on one side of each dough disc, leaving a 1 cm border. Carefully fold the dough over the filling to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal.

Step 7

In a deep, heavy-bottomed skillet, heat 500 ml of vegetable oil to 180°C (350°F). Fry the panzerotti in batches, cooking for about 3-4 minutes on each side until golden brown and puffed.

Step 8

Remove the panzerotti with a slotted spoon and drain on paper towels. Let them cool slightly before serving warm.

Nutrition Facts

Serving size	(1733.1g)

Amount per serving	% Daily Value*
Calories	6724.8

Total Fat 531.9g	0%
Saturated Fat 104.3g	0%
Polyunsaturated Fat 286.7g
Cholesterol 196.4mg	0%
Sodium 5704.3mg	0%
Total Carbohydrate 406.5g	0%
Dietary Fiber 18.2g	0%
Total Sugars 18.0g
Protein 109.6g	0%

Vitamin D 53.6IU	0%
Calcium 1439.1mg	0%
Iron 28.2mg	0%
Potassium 920.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 6.4%

Carbs: 23.7%