Description
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.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying or Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 panzerotto
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 15mg
