🇮🇹 Italian · Appetizer
🥟 Panzerotti Pugliesi
Panzerotti
Fried half-moon pockets of pizza dough stuffed with molten mozzarella and tomato, Puglia's beloved street food answer to a hand-held pizza.
Panzerotti are essentially small, fried calzones, their pizza-like dough sealed tightly around a simple mozzarella and tomato filling and fried until the outside turns crisp and golden while the cheese inside stays gloriously molten.
Ingredients
Equipment: Mixing bowl, Rolling pin, Deep pot for frying
- 500 g (4 cups) 00 flour
- 7 g (2¼ tsp) active dry yeast
- 300 ml (1¼ cups) warm water
- 10 g (1¾ tsp) salt
- 2 tbsp extra virgin olive oil
- 300 g (10.5 oz) mozzarella, diced and well drained
- 200 g (7 oz) tomato passata
- Fresh basil
- Vegetable oil, for frying
- Salt and pepper, to taste
Method
- Dissolve the yeast in the warm water and let sit for 5 minutes.
- Combine the flour, salt, olive oil, and yeast mixture into a smooth dough, kneading for 8-10 minutes.
- Let rise, covered, in a warm place for about 1.5 hours until doubled.
- Combine the diced mozzarella with the passata, torn basil, salt, and pepper for the filling.
- Divide the dough into small portions and roll each into a thin round, about 12cm across.
- Place a spoonful of filling on one half of each round, fold over into a half-moon, and press the edges firmly to seal, crimping with a fork if needed.
- Heat vegetable oil to 180C (350F) and fry the panzerotti in batches until deeply golden, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
Chef Tips
- Draining the mozzarella well before filling prevents the panzerotti from becoming watery inside.
- Seal the edges very thoroughly, pressing out any air, to prevent the filling from leaking into the frying oil.
- Fry at a steady, moderate-high temperature -- too hot and the outside burns before the inside cooks through.
Common Mistakes to Avoid
- Not sealing the edges well enough, causing the cheese filling to leak out during frying.
- Using wet, undrained mozzarella, which can make the filling soggy.
- Frying at too high a temperature, browning the outside before the dough cooks through.
Nutrition (per serving)
Health Benefits
- A good source of calcium and protein from the cheese, best enjoyed as an occasional treat given the frying.
Cultural Note
Panzerotti are a beloved street food throughout Puglia, particularly in Bari, sold from dedicated kiosks and enjoyed as a quick, satisfying snack.
Storage & Serving
Storage: Best eaten fresh; refrigerate leftovers for up to 2 days.
Reheating: Reheat in a hot oven to help re-crisp; avoid the microwave.
Serve with: A simple side salad