Italian Panzerotti
Indulge in the irresistible flavors of Italian Panzerotti, a beloved street food classic that’s perfect for casual gatherings or a cozy night in. These golden, crispy pockets are made from a light and airy dough, stuffed with gooey mozzarella cheese, rich tomato sauce, and a sprinkle of fragrant dried oregano. With a perfectly crimped edge and a quick fry to achieve that signature crunch, these hand-held delights are the ultimate combination of crispy and cheesy goodness. Best enjoyed fresh and warm, panzerotti offers a taste of authentic Italian comfort food right at home. Whether served as an appetizer, snack, or main dish, these irresistible bites are guaranteed to impress.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 300 milliliters Warm water
- 300 grams Mozzarella cheese
- 200 grams Tomato sauce
- 1 teaspoon Dried oregano
- 1 liter Vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt.
Slowly add warm water and olive oil to the dry ingredients, mixing until the dough begins to come together.
Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. If the dough is sticky, lightly flour your hands and surface as needed.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling by dicing the mozzarella cheese into small cubes and mixing it with the tomato sauce and dried oregano. Set aside.
After the dough has risen, punch it down to release air. Divide it into 8 equal portions and roll each portion into a ball.
Using a rolling pin, flatten each dough ball into a circular shape, approximately 15 cm (6 inches) in diameter.
Place 2 tablespoons of the mozzarella and tomato sauce mixture onto one half of each circle, leaving a small border around the edge.
Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a tight seal.
In a large, deep frying pan, heat the vegetable oil to 175°C (350°F). (Use a kitchen thermometer to ensure accurate frying temperature.)
Carefully fry each panzerotto for 2-3 minutes on each side, or until golden brown. Fry in small batches to avoid overcrowding the pan.
Remove the panzerotti with a slotted spoon and drain on paper towels to remove excess oil.
Serve warm and enjoy your crispy, cheesy Italian panzerotti!
Nutrition Facts
Calories |
10999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1021.8 g | 1310% | |
| Saturated Fat | 172.8 g | 864% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 410.0 g | 149% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 14.7 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2178 mg | 168% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1095 mg | 23% | |
*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.
