Homemade Panzerotti are golden, half-moon-shaped pockets of soft dough filled with melted mozzarella and rich tomato sauce. Popular in Italian cuisine, these delicious pockets can be fried until crispy and golden or baked for a lighter finish. Serve them warm with extra tomato sauce for dipping.
Ingredients
For the Dough
- 2 cups (250 g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- About ¾ cup warm water, adjusted as needed
For the Filling
- 1 cup shredded mozzarella cheese, or fresh mozzarella cut into small cubes and drained well
- ½ cup thick tomato sauce or crushed tomatoes
- ½ teaspoon dried oregano
- A pinch of salt
- 2 tablespoons grated Parmesan cheese (optional)
- A few torn fresh basil leaves (optional)
For Frying or Baking
- Neutral oil for frying, enough for approximately 2 inches in the pot
- Olive oil or egg wash for baking
Instructions
1. Make the Dough
In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Add the olive oil and most of the warm water. Mix until a rough dough forms.
Knead for 8–10 minutes until the dough becomes smooth and elastic. Add a little more water if it feels too dry, or a light dusting of flour if it is too sticky.
2. Let the Dough Rise
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise for about 1 hour, or until doubled in size.
3. Prepare the Filling
In a bowl, combine the mozzarella, thick tomato sauce, oregano, and a pinch of salt. Stir in the optional Parmesan and fresh basil if desired.
Keep the filling thick and relatively dry. If using fresh mozzarella, drain it thoroughly to prevent excess moisture from leaking out during cooking.
4. Divide and Shape the Dough
Gently punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball.
On a lightly floured surface, roll each ball into a circle approximately 5 inches in diameter.
5. Fill and Seal
Spoon 1–2 tablespoons of filling onto one half of each dough circle, leaving a border around the edge.
Fold the dough over the filling to create a half-moon shape. Press the edges firmly together, then crimp with your fingers or a fork to seal completely.
6. Fry the Panzerotti
Pour neutral oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).
Carefully fry a few panzerotti at a time for 2–3 minutes per side, until puffed and deep golden brown. Avoid overcrowding the pot, which can lower the oil temperature.
Transfer the cooked panzerotti to a paper-towel-lined plate to drain excess oil.
7. Or Bake the Panzerotti
For a baked version, preheat the oven to 425°F (220°C).
Arrange the sealed panzerotti on a parchment-lined baking sheet. Brush the tops lightly with olive oil or egg wash.
Bake for 15–18 minutes, or until golden brown and cooked through.
8. Rest and Serve
Allow the panzerotti to rest for about 1 minute before serving, as the melted cheese and tomato filling will be very hot.
Serve warm with extra thick tomato sauce for dipping.
Tips for the Best Panzerotti
- Keep the filling thick: Watery sauce can make the dough soggy and cause the pockets to split.
- Don’t overfill: One to two tablespoons of filling per panzerotto is usually enough.
- Seal the edges firmly: Press and crimp all the way around to keep the cheese and sauce inside.
- Maintain the oil temperature: Keep frying oil near 350°F (175°C) for an evenly browned crust that doesn’t absorb excessive oil.
- Use low-moisture mozzarella: It melts beautifully and releases less moisture than fresh mozzarella.
- Let them rest before eating: The filling stays extremely hot after cooking.
Variations
- Extra cheesy: Add a little more mozzarella or Parmesan.
- Herb-filled: Add fresh basil or a pinch of dried basil to the filling.
- Spicy: Mix a pinch of crushed red pepper flakes into the cheese and tomato mixture.
- Mini panzerotti: Divide the dough into 12 smaller portions and use about 1 tablespoon of filling per pocket. Check them early, as smaller pieces may cook faster.
- Baked panzerotti: Choose the oven method for a lighter alternative to deep-frying.
Storage and Reheating
Refrigerator: Let cooked panzerotti cool completely, then store in an airtight container for up to 3 days.
Reheating: Warm in a 350°F (175°C) oven or air fryer until heated through and crisp. The microwave works in a pinch, but it will soften the crust.
Freezing uncooked panzerotti: Freeze the shaped, uncooked pockets on a tray until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Cook from frozen, allowing extra time and ensuring the filling is thoroughly heated.
Make ahead: Prepare the dough and let it complete its first rise, then refrigerate it for up to 24 hours. Prepare the filling ahead of time and keep it refrigerated until ready to assemble.
Frequently Asked Questions
What is the difference between panzerotti and calzones?
Panzerotti are generally smaller, half-moon-shaped pockets that are often fried. Calzones are typically larger and baked, although both can contain cheese and tomato sauce.
Can I bake panzerotti instead of frying them?
Yes. Bake them at 425°F (220°C) for 15–18 minutes, brushing the tops with olive oil or egg wash first.
Why did my panzerotti burst open?
This usually happens when the filling is too wet, the pockets are overfilled, or the edges are not sealed properly. Use thick tomato sauce, drain the mozzarella well, and crimp the edges firmly.
What should I serve with panzerotti?
Serve them with extra tomato sauce, a fresh green salad, or a creamy dipping sauce.
Recipe Details
- Prep Time: About 25 minutes
- Dough Rising Time: About 1 hour
- Cooking Time: 15–25 minutes, depending on the method and batches
- Yield: About 8 panzerotti
- Cooking Methods: Deep-fried or baked