Panzerotti
Indulge in the irresistible charm of Panzerotti, a classic Italian street food that features golden, crispy dough pockets stuffed with gooey mozzarella cheese, zesty tomato sauce, and a hint of dried oregano. These handheld delights are like mini calzones, deep-fried to perfection for a satisfyingly crisp exterior and a soft, pillowy interior. With a simple homemade dough that rises to perfection and a quick-fry method that locks in all the savory flavors, this recipe is ideal for family dinners, casual gatherings, or any time you want to impress with authentic Italian flair. Serve these warm and perfectly puffed Panzerotti as appetizers, snacks, or part of a fun dinner spread, and watch them disappear before your eyes! Perfectly portable and endlessly delicious, this recipe combines tradition and comfort in every bite. Keywords: Italian Panzerotti recipe, homemade dough pockets, fried calzones, authentic Italian street food.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 ml Warm water
- 30 ml Olive oil
- 10 grams Salt
- 5 grams Granulated sugar
- 250 grams Mozzarella cheese, diced
- 150 grams Tomato sauce
- 5 grams Dried oregano
- 500 ml Vegetable oil
Instructions
In a large bowl, dissolve 7 grams of active dry yeast and 5 grams of granulated sugar in 300 ml of warm water. Allow it to sit for about 5-10 minutes until bubbly.
Add 30 ml of olive oil and 10 grams of salt into the yeast mixture. Gradually incorporate 500 grams of all-purpose flour, mixing until a rough dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let rise for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling by combining 250 grams of diced mozzarella cheese, 150 grams of tomato sauce, and 5 grams of dried oregano in a medium-sized bowl. Mix well.
Once the dough has risen, punch it down and divide it into 10 equal portions. Roll each portion into a ball, then flatten into a round disc about 15 cm in diameter using a rolling pin.
Place approximately 1-2 tablespoons of filling on one side of each dough disc, leaving a 1 cm border. Carefully fold the dough over the filling to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal.
In a deep, heavy-bottomed skillet, heat 500 ml of vegetable oil to 180°C (350°F). Fry the panzerotti in batches, cooking for about 3-4 minutes on each side until golden brown and puffed.
Remove the panzerotti with a slotted spoon and drain on paper towels. Let them cool slightly before serving warm.
Nutrition Facts
Calories |
6725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.9 g | 682% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 286.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 406.5 g | 148% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.0 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1439 mg | 111% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 921 mg | 20% | |
*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.
