I love this recipe because it brings a taste of Italy right to my kitchen. The dough is soft yet sturdy enough to hold the delicious cheese and tomato filling without bursting. I can choose to fry them for that golden, crispy texture or bake them for a lighter version. Whether served hot from the pan or warm from the oven, each bite delivers a burst of flavor and comfort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Lukewarm water as needed 500 grams (4 cups) flour Half a stick of fresh yeast 5 g (1.25 tsp) sugar 10 g (1.67 tsp) coarse salt 8 ml (0.27 floz) extra virgin olive oil Sunflower oil as needed 250 g (0.55 lb) mozzarella cheese 100 g (0.38 cups) tomato puree Salt to taste Oregano to taste
Directions
Filling Preparation
I start by cutting the mozzarella into small cubes and placing them in a medium bowl. If the mozzarella is watery, I let it drain in a colander for about 30 minutes, then pat it dry with paper towels.
I add the tomato puree to the mozzarella and stir until evenly coated. I season the mixture with salt and oregano to taste, then refrigerate it while I prepare the dough.
Dough Preparation
I dissolve the yeast in a little lukewarm water in a large bowl, then stir in the sugar.
I add the flour to the yeast mixture.
In another small bowl, I mix about 1½ cups of lukewarm water with the coarse salt until it dissolves.
I pour the salted water into the flour and mix until a soft dough starts to form. I add more water if it feels too dry or a little extra flour if it’s too sticky.
I drizzle in the olive oil and knead the dough until smooth and elastic.
I divide the dough into 10 equal pieces, roll them into balls, and place them on a cutting board. I cover them with a clean kitchen towel and let them rest for about 2 hours, or until they double in size.
Form the Panzerotti
Once the dough has risen, I roll each ball into a circle using a rolling pin.
I spoon a small amount of the mozzarella-tomato filling into the center of each circle, being careful not to overfill.
I fold each circle in half to form a half-moon shape and press the edges tightly together with my fingers or a fork to seal. A light touch of water on the edge helps seal them more firmly.
Frying Instructions
I heat a generous amount of sunflower oil in a large, heavy frying pan over medium-high heat. There should be enough oil for deep frying.
When the oil is hot, I carefully add a few panzerotti at a time and fry for about 1–2 minutes per side, until golden and crisp.
I remove them with a slotted spoon and let them drain on a paper towel-lined plate. I repeat with the remaining panzerotti.
Baking Instructions
I preheat the oven to 230°C (450°F).
I place the filled panzerotti on a baking sheet lined with parchment paper or a silicone mat.
In a small bowl, I mix tomato puree with a drizzle of olive oil and a pinch of salt, then spread a spoonful over each panzerotto.
I bake them for 10–15 minutes, until golden and puffed.
Servings and Timing
This recipe makes about 10 panzerotti. It takes around 40 minutes to prepare, 10 minutes to cook, and about 2 hours for the dough to rise, for a total of 2 hours and 50 minutes.
Variations
I like to experiment with different fillings — mozzarella, ricotta and spinach, or even mushrooms and artichokes. For a spicy kick, I sometimes add chili flakes or chopped olives to the tomato filling. For a sweeter version, I fill them with Nutella and bake until warm and gooey.
Storage/Reheating
I store leftover panzerotti in an airtight container in the fridge for up to 2 days. To reheat, I place them in a preheated oven at 180°C (350°F) for about 10 minutes until warm and crisp again. Fried ones reheat better in the oven than in the microwave, which can make them soggy. I don’t recommend freezing them once cooked, but I can freeze the uncooked, filled dough for up to a month.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the day before and let it rise slowly in the fridge overnight.
Can I use dry yeast instead of fresh yeast?
Yes, I use about 2 teaspoons of active dry yeast as a substitute.
What kind of cheese works best?
I prefer mozzarella for its stretchiness, but provolone or scamorza are also great options.
How do I prevent the filling from leaking?
I make sure the edges are sealed tightly and that the filling isn’t too watery.
Can I bake instead of fry for a lighter version?
Absolutely — the baked version is just as delicious, with a slightly softer crust.
Can I use pizza dough?
Yes, this recipe works beautifully with a basic pizza dough.
How do I know the oil is hot enough for frying?
I drop a small piece of dough into the oil — if it bubbles and rises quickly, it’s ready.
What can I serve with panzerotti?
I love serving them with a side of marinara sauce or a simple green salad.
Can I make mini panzerotti for parties?
Yes, I divide the dough into smaller portions and reduce the frying time slightly.
How do I store the dough if I don’t want to use it right away?
I wrap it tightly and refrigerate it for up to 24 hours, bringing it back to room temperature before shaping.
Conclusion
I love how these homemade panzerotti bring a taste of Italy straight to my table — crispy, cheesy, and full of flavor. Whether fried to golden perfection or baked for a lighter bite, they’re always a crowd-pleaser. With a simple dough and endless filling possibilities, they’re the kind of recipe I turn to whenever I want something comforting, fun, and delicious
Crispy on the outside and gooey on the inside, these homemade panzerotti are Italian fried or baked hand pies filled with mozzarella and tomato sauce. They’re the perfect comfort food — golden, cheesy, and endlessly customizable.
Ingredients
500g (4 cups) flour
Half a stick of fresh yeast (or 2 tsp dry yeast)
5g (1.25 tsp) sugar
10g (1.67 tsp) coarse salt
8ml (0.27 fl oz) extra virgin olive oil
Lukewarm water, as needed (about 1 1/2 cups)
Sunflower oil, for frying
250g (0.55 lb) mozzarella cheese, cubed
100g (0.38 cups) tomato puree
Salt, to taste
Oregano, to taste
Instructions
Prepare the Filling: Cut mozzarella into small cubes and drain excess moisture. Combine with tomato puree, salt, and oregano. Refrigerate while preparing the dough.
Make the Dough: Dissolve yeast in a little lukewarm water with sugar. Add flour to a large bowl. Mix salt with about 1 1/2 cups lukewarm water, then add to flour. Stir until a soft dough forms, adding water or flour as needed. Drizzle in olive oil and knead until smooth and elastic.
Divide dough into 10 balls, cover with a towel, and let rise for 2 hours, or until doubled in size.
Assemble the Panzerotti: Roll each dough ball into a circle. Spoon filling into the center and fold into a half-moon. Seal edges tightly with fingers or a fork, using a little water to help seal.
To Fry: Heat sunflower oil in a deep frying pan over medium-high heat. Fry a few panzerotti at a time for 1–2 minutes per side until golden. Drain on paper towels.
To Bake: Preheat oven to 230°C (450°F). Place panzerotti on a parchment-lined tray. Mix a little tomato puree with olive oil and salt, spread lightly over the tops, and bake 10–15 minutes until golden and puffed.
Serve hot or warm, optionally with marinara sauce for dipping.
Notes
For different fillings, try mozzarella with spinach and ricotta, or mushrooms and artichokes.
For a spicy version, add chili flakes or chopped olives to the filling.
Fried panzerotti are crispier, while baked ones are lighter.
Freeze uncooked filled dough for up to 1 month; cook straight from frozen.
Reheat leftovers in the oven at 180°C (350°F) for 10 minutes to restore crispness.
