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Panzerotti are small fried calzones from Puglia, typically sold from street carts in Bari and eaten hot, straight out of the oil, and they share the same Pugliese pantry spirit as the traditional Tiella Barese. The dough is soft and leavened, the crust blisters and browns fast, and the mozzarella inside melts into the tomato until it’s hard to tell where one ends and the other starts.
The dough takes about 90 minutes to rise, which is the bulk of your time. Once it’s ready, shaping and frying moves quickly, so have your filling prepped and your oil up to temperature before you start cutting portions.
A few technique points matter here. Draining the mozzarella thoroughly before filling prevents steam from bursting the seams during frying. Pressing the edges firmly with a fork isn’t optional. And the oil needs to stay at 175-180 C / 347-356 F, so fry in small batches.
Why You’ll Love This Recipe
- Crispy shell gives way to molten mozzarella inside
- Dough uses pantry staples, no special equipment needed
- Shapes and fries in under 20 minutes once dough is risen
- Filling stays contained thanks to the fork-sealed edge
Ingredient Notes
- 00 flour: 00 flour gives the dough a smooth, pliable texture that stretches without tearing. All-purpose flour works as a substitute but makes the crust slightly chewier.
- fresh mozzarella: Low-moisture mozzarella is preferred here because it releases less water during frying, keeping seams intact. If you use fresh fior di latte, slice it the night before and drain it on paper towels in the fridge.
- canned crushed tomatoes: Use good-quality crushed tomatoes and cook them down for 10 minutes with olive oil and salt so the sauce is thick, not watery. Passata also works.
- instant dry yeast: Instant yeast goes straight into the flour without proofing. Fresh yeast works at double the quantity (about 10 g), dissolved in the warm water first.
- sunflower oil for frying: Sunflower or another neutral vegetable oil is correct for the authentic result. Olive oil has too low a smoke point for this temperature and adds a heavy flavor.
- extra virgin olive oil (in dough): A small amount in the dough keeps it supple and helps browning. Any mild olive oil works.
Italian Panzerotti with Mozzarella
Ingredients
Method
- Combine the flour, yeast, sugar, and salt in a large bowl and mix briefly.
- Add the olive oil and warm water. Mix with a fork until shaggy, then turn onto a lightly floured surface.
- Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when pressed lightly.
- Shape into a ball, place in a lightly oiled bowl, cover with a clean cloth, and leave in a warm spot for 90 minutes until roughly doubled in size.
- Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the crushed garlic and cook for 1 minute until fragrant but not coloured.
- Add the crushed tomatoes and a pinch of salt. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens noticeably.
- Remove the garlic, stir in the oregano, and set aside to cool completely. The sauce must be cool before you fill the panzerotti.
- Drain the mozzarella cubes on paper towels for at least 30 minutes, pressing gently to remove surface moisture.
- Divide the risen dough into 12 equal pieces, about 45 g each. Roll each piece on a floured surface into a disc roughly 12 cm in diameter and 3 mm thick.
- Place 1 heaped tsp of tomato sauce on one half of each disc, leaving a 1.5 cm border clear. Scatter a small pile of mozzarella cubes over the sauce.
- Fold the empty half of the dough over the filling to form a half-moon. Press the edges together firmly with your fingers, then run a fork along the curve twice to seal tightly.
- Pour the sunflower oil into a deep, heavy saucepan and heat to 175-180 C / 347-356 F over medium-high heat. Use a thermometer for accuracy.
- Carefully lower 2-3 panzerotti into the oil using a slotted spoon. Fry for 2-3 minutes per side, turning once, until they are deep golden brown and blistered on both sides.
- Lift them out with the slotted spoon and set on a wire rack. Let the oil return to temperature between batches before adding the next round.
- Serve immediately while the crust is still crisp and the mozzarella is molten inside.
Notes
Tips for Success
- Drain sliced mozzarella on a double layer of paper towels for at least 30 minutes before filling.
- Roll each dough disc to about 3 mm thickness, no thinner, or the seam will split in the oil.
- Press the folded edge with a fork twice, running the tines along the full curve firmly.
- Fry no more than 3 panzerotti at a time to keep the oil temperature steady between batches.
- Rest finished panzerotti on a wire rack, not paper towels, so the bottom crust stays crispy.
Variations
- Fill with ricotta and cooked spinach instead of tomato for a white panzerotto.
- Add thin slices of cooked ham or salami inside with the mozzarella and tomato.
- Bake at 220 C / 430 F on a preheated tray for 15 minutes for a lighter, oven-baked version.
Storage and Reheating
Panzerotti are at their best the moment they come out of the oil. The crust softens noticeably within 20 minutes, so plan to fry and eat in the same sitting.
If you have leftovers, store them uncovered at room temperature for up to 4 hours, or refrigerate in a container for up to 24 hours. Reheat in an oven at 200 C / 390 F for 6-8 minutes on a wire rack to restore some crispness. Do not microwave, it makes the crust rubbery.
You can freeze shaped, uncooked panzerotti before frying. Lay them on a tray lined with parchment, freeze until solid, then transfer to a bag. Fry from frozen at 170 C / 338 F, adding 2-3 extra minutes to the cook time.
Serving Suggestions
Serve panzerotti immediately on a board or in a paper-lined basket. They don’t need a plate or a sauce on the side. A cold beer or a glass of dry white wine cuts through the richness well, much as it does when serving Italian wine with antipasto.
For a spread, pair them with a simple arugula salad dressed with lemon juice and olive oil. The bitterness of the leaves balances the fried dough and melted cheese cleanly.
If you’re serving a group, set up a frying station and bring them out in batches of 3 or 4 at a time. Keeping them warm in a low oven at 100 C / 210 F on a rack for up to 10 minutes is acceptable, though the crust will soften slightly.
FAQ
Why do my panzerotti keep bursting open in the oil?
The most common cause is wet mozzarella creating steam pressure inside. Drain the cheese thoroughly for at least 30 minutes and make sure the fork seal is firm and runs the full length of the edge. Rolling the dough too thin, under 3 mm, also weakens the seam.
Can I use low-moisture mozzarella instead of fresh fior di latte?
Yes, and it actually performs better in this recipe because it has less water content. Shred or dice it into small pieces so it melts evenly inside the panzerotto during frying.
Can I shape the panzerotti ahead and fry them later?
You can shape them up to 2 hours ahead and keep them on a lightly floured tray covered with a clean cloth at room temperature. Beyond that, refrigerate them uncovered so the surface dries slightly, which helps them hold their shape in the oil.
What is the difference between panzerotti and calzone?
Panzerotti are small, palm-sized, and always fried. Calzone is larger, often baked, and originates from Naples, a city whose street food tradition also includes classic Italian street food like farinata. The dough formulas are similar but panzerotti dough is typically slightly softer and enriched with a little olive oil.
How do I know when the oil is hot enough to fry panzerotti?
Use a thermometer and aim for 175-180 C / 347-356 F. If you don’t have one, drop a small scrap of dough into the oil, it should sizzle immediately and rise to the surface within 2-3 seconds without turning dark too quickly.
Are panzerotti suitable for a vegetarian diet?
The base recipe with mozzarella and tomato is vegetarian. Check that your mozzarella is made with vegetarian rennet if that matters to you, as traditional mozzarella can use animal rennet.