Panzerotti are delicious Italian pastries, resembling calzones, stuffed with tomato, cheese, and sometimes additional fillings. They’re deep-fried to perfection, offering a crunchy exterior and melty interior.
Panzerotti
Panzerotti are delicious Italian pastries, resembling calzones, stuffed with tomato, cheese, and sometimes additional fillings. They’re deep-fried to perfection, offering a crunchy exterior and melty interior.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 packet active dry yeast about 2 1/4 teaspoons
- 3/4 cup warm water about 110°F
- 2 tablespoons olive oil
- 1 cup tomato sauce prepared or homemade
- 1 cup mozzarella cheese shredded
- 1 cup ricotta cheese optional
- 1 cup vegetable oil for frying
- 1 fresh basil torn, optional
Instructions
- In a bowl, mix together the flour and salt. In another cup, dissolve the yeast in warm water with a pinch of sugar and let it sit until frothy.
- Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth. Place in an oiled bowl, cover with a damp cloth, and let rise for 1 hour.
- Preheat vegetable oil in a deep pan to 350°F (175°C) for frying.
- Divide the dough into equal portions and roll into circles. Add a spoonful of tomato sauce, mozzarella, and ricotta (if using) in the center.
- Fold the dough over to create a semi-circle and seal the edges tightly.
- Carefully place the panzerotti in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
- Remove with a slotted spoon and drain on paper towels. Garnish with fresh basil if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 120mgIron: 2mg
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Yum! 🤤 Best panzerotti I’ve ever had, and I’ve had a lot!
Easy recipe but my dough didn’t rise. I’m not sure what I did wrong. Anyone else have that problem?
I had the same issue! Sometimes the yeast can be old or not activated properly. Make sure your water is the right temperature too, not too hot or cold!
Could it be that you didn’t knead enough? I read somewhere that most doughs need at least 10 mins of kneading. Just saying!
These turned out amazing! My whole family loved them. Will definitely make again!
I dunno, they seemed too greasy for me. Maybe less oil next time?