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freshly fried Panzerotti Pugliesi on a rustic wooden table

Panzerotti Pugliesi (Fried Italian Pizza Pockets)

Crispy on the outside, soft and melty inside — these traditional Panzerotti Pugliesi are small fried pizza pockets from Puglia, filled with tomato and mozzarella. They’re golden, gooey, and perfect for aperitivo or a cozy weekend snack.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 5 people
Course: Appetizer, Snack, Street Food
Cuisine: Italian, Italian (Pugliese), Southern Italy
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 ½ cups 450g 00 flour (or all-purpose flour)
  • 1 tsp instant yeast or active dry yeast
  • 1 tsp sugar
  • ¾ cup 180ml warm water or milk
  • 2 tbsp extra-virgin olive oil
  • 1 tsp salt
For the Filling
  • 1 cup tomato passata or crushed canned tomatoes
  • 1 ½ cups mozzarella diced and drained
  • Salt and pepper to taste
  • Optional: small slices of ham or mortadella or a few capers
For Frying or Baking
  • Neutral frying oil sunflower, peanut, or light olive oil
  • Olive oil for brushing if baking

Method
 

Make the Dough
  1. In a bowl, mix warm milk (or water) with sugar and yeast. Let it foam for 5–10 minutes.
  2. Add flour and salt, then olive oil. Mix until a tacky dough forms.
  3. Knead for 10–15 minutes until smooth and elastic. The dough should spring back when poked.
  4. Lightly oil a clean bowl, place the dough inside, cover, and let rise for 1–2 hours, until doubled.
Shape the Panzerotti
  1. Once risen, punch down the dough and divide it into 10–12 equal balls.
  2. Roll each ball into a 5–6 inch (14 cm) circle, about 3–4 mm thick.
  3. Place a spoonful of tomato sauce and a few mozzarella cubes in the center. Don’t overfill.
Seal the Edges
  1. Brush the edges with a little water or beaten egg.
  2. Fold the dough over the filling to form a half-moon shape.
  3. Press the edges firmly with your fingers, then crimp with a fork to seal.
Fry or Bake
  1. To Fry: Heat oil to 350°F (180°C). Test with a scrap of dough — it should bubble.
  2. Fry 1–2 minutes per side until golden and crisp. Drain on paper towels.
  3. To Bake: Preheat oven to 350°F (180°C). Brush each panzerotto with olive oil and bake for 20 minutes until golden.
Serve
  1. Let them cool slightly before biting — the filling will be very hot. Serve with olives, taralli, or a drizzle of good olive oil.

Notes

  • For the best seal, keep fillings light — too much sauce can leak during frying.
  • Drain mozzarella well before using to avoid soggy pockets.
  • Always test one piece first to check oil temperature.
  • If baking, brush with olive oil for a nice golden crust.
  • Let them rest a minute before biting — the filling stays piping hot!