Panzerotti are savory Italian turnovers that use traditional pizza ingredients. They look like a small calzone with the main difference being that panzerotti is fried, while calzones are baked. Panzerotti can include many different ingredients and make an easy snack or meal.
Recipe Servings: 12
Prep Time
1 hour
+ 3 hours resting
+ 3 hours resting
Cook Time
Total Time
4 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:
- 3¼ cups all-purpose flour
- 2½ Tbsp sugar
- 4 tsp salt
- 2 packets (¼ oz each) active dry yeast
- ¼ cup vegetable oil, divided
Filling:
- 2 Tbsp olive oil
- 2 garlic cloves, peeled
- 3 fresh, medium tomatoes, cored and roughly chopped
- 1 Tbsp finely chopped fresh basil
- Salt, to taste
- Ground black pepper, to taste
- 1 lb fresh mozzarella cheese, finely chopped and divided
- Oil, as needed for frying
Directions
- Mix flour, sugar, salt, and yeast in a large bowl
- Form a well in the center of the mixture and pour in 3 tablespoons of oil and 1 cup water.
- Stir with a wooden spoon until doughy.
- Cover dough with a dish towel and let sit at room temperature for 2 hours.
- Divide the dough evenly into 12 pieces and shape each piece into a ball.
- Line a baking sheet with parchment.
- Place dough balls on baking sheet and let rest for 60 minutes.
- Pour the olive oil into a pan set over medium heat.
- Add the garlic and saute until golden, about 2 minutes.
- Stir in the tomatoes and cook for about 20 minutes, until saucy.
- Add the basil and season with salt and pepper to taste.
- Roll each dough ball on lightly oiled surface into a flat circle about 5 inches in diameter.
- Spread the center of each piece with some of the tomato sauce, leaving the perimeter uncovered.
- Sprinkle each piece with 2 tablespoons of mozzarella cheese over the tomato sauce.
- Fold the dough over the top of the filling and press the edges together to seal.
- Pour oil to a depth of 1 inch in a small, deep skillet and heat to 350°F.
- Place panzerotti, one at a time, into the oil and fry until golden-brown on both sides, about 2–3 minutes per side.
- Transfer the cooked panzerotti to paper towel to drain using a slotted spoon. Repeat the cooking process until all the panzerotti are fried.
- Serve hot.
For Dough:
For Filling:
Notes
Additional filling ingredients such as pepperoni, ham, mushrooms, and sauteed onion also can be added.
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