Panzerotto
5 servings
60 minutes
Panzerotto is a traditional dish from Italian cuisine, originating from the Apulia region. These small fried pastries with a crispy golden crust and soft, stretchy filling have become a popular street snack throughout Italy. Panzerotto resembles a miniature calzone but differs in preparation: it is fried in oil rather than baked. The filling of tender mozzarella, aromatic oregano, and fresh tomatoes gives the pastry a bright, rich flavor with a pleasant tanginess. It's an ideal option for a quick snack or cozy family dinner. Panzerotto is served hot while the cheese inside remains gooey. In some regions, they are filled with various ingredients from ham to ricotta, making this dish even more versatile and beloved by Italians.
1
Prepare the dough. Mix flour, warm water, yeast, and oil. Knead well by hand until the dough is elastic and soft.
- Pizza flour: 350 g
- Water: 180 ml
- Fresh yeast: 8 g
- Olive oil: 2 tablespoons
2
Divide the dough into 10 pieces and roll into balls. Let the dough rise under plastic wrap in a warm place for 45 minutes.
3
Prepare a filling from finely chopped cheese and tomato pulp (without liquid). Add salt, pepper, oregano, and oil.
- Mozzarella cheese: 1 piece
- Tomatoes: 2 pieces
- Oregano: 1 tablespoon
- Olive oil: 2 tablespoons
4
Lightly dust the work surface with flour and roll the balls into disks 4 mm thick. Spoon the filling into the center. Fold the dough in half and seal the edges well to prevent the pie from opening.
5
Fry in a sufficient amount of hot sunflower oil (165–170 degrees). Fry on both sides for two minutes. Drain excess oil on a paper towel.