Fried Classic Italian Panzerotti (Tomato Mozzarella Stuffed Mini Calzones)

With a yeast dough and cheesy tomato filling, this Fried Italian Panzerotti is comfort food at its best. While making the dough does take some effort, it is well worth it for how delicious these are. They make a wonderful lunch or dinner, and can easily be rounded out with a salad to make a full meal.

To make the panzerotti, you begin by making a dough by dissolving the yeast and sugar in water. Then, in another bowl, flour gets mixed with semolina, olive oil, and the water mixture until a dough forms. Then, after a few periods of resting the dough, it gets shaped into panzerotti filled with mozzarella cheese and tomato sauce before being fried. The oozing cheese and sauce in these panzerotti will make them something you will crave every week.

What are Fried Panzerotti?

Panzerotti are savory turnovers that originated in Apulia, a region in Southern Italy. They are similar to calzones, except that calzones are usually larger and baked rather than being fried.

Fried panzerotti usually contain mozzarella and tomato sauce for fillings, but they can include other fillings as well. Possible options include capers, anchovies, mortadella, provolone, or onions, but you can add any other fillings you like. Once you have made these fried panzerotti with the suggested fillings of mozzarella and tomato sauce, you may want to play with the fillings to make them your own.

Pro Tips

• Make sure your yeast is fresh and still alive before starting this recipe.
• The ideal temperature for the water for activating the yeast is 100 F to 110 F (37.7 C to 43.3 C).
• You will know that the dough has been kneaded enough when it is stretchy and elastic.
• If you find that your dough isn’t rising, you can place it in a warmer location in your home to see if that jumpstarts the yeast.
• The ideal temperature for the oil for frying the panzerotti is 350 F to 375 F (177 C to 190 C) as this will ensure the panzerotti becomes golden brown while cooking through to the centre.

What to Serve with Fried Panzerotti?

These fried panzerotti can be served on their own for a snack or as part of a meal with a tossed green salad. You can also serve roasted vegetables alongside the panzerotti or have an antipasto platter with them.

What is the Difference Between Calzone and Panzerotti?

While panzerotti and calzone are quite similar in their dough and shape, they vary in how they are cooked, their size, and their fillings. For example, panzerotti are fried while calzones are baked. Calzone are usually much larger than panzerotti, with panzerotti only being about 9 inches in size. In the case of fillings, panzerotti tend to include mozzarella and tomato sauce while calzone fillings vary depending on the region they are made in.

How Thin Should Panzerotti Dough Be?

You should roll your panzerotti dough out quite thin to ensure that it cooks properly in the oil. However, it should also be thick enough that it won’t tear with the fillings.

How Do I Ensure the Panzerotti Aren’t Oily?

If you find that your panzerotti are coming out oily, it could be that your frying temperature is too low. Make sure the oil is around 350 F (177 C) so that the panzerotti cook through while frying to a golden brown. You could also remove the panzerotti to a paper towel-lined baking sheet so that oil drains off before you serve them.

Can I Bake Panzerotti Instead?

Yes! To bake them, preheat your oven to about 375°F (190°C) and place the stuffed panzerotti on a baking tray lined with parchment paper. Brush them with a bit of olive oil for a golden finish and bake for 15-20 minutes or until they're golden and crispy. Baking will offer a slightly healthier option while still giving a nice crisp texture.

How to Store Fried Panzerotti

These fried panzerotti are best when they are just fried, so it is ideal to eat them straight away. However, if you have some left over, you can place them in an airtight container in the fridge where they will keep for 3 to 5 days. Then, when you are ready to serve them, you can reheat them in the oven which should re-crisp them and warm them to their centres.

How to Make Fried Panzerotti

Step 1

Step 1

Step 1: In a small bowl, stir the yeast and sugar into the water until dissolved. In a bowl, stir the flour with the semolina, oil, and salt until combined. Gradually add the water, stirring until a dough forms.

Step 1: In a small bowl, stir the yeast and sugar into the water until dissolved. In a bowl, stir the flour with the semolina, oil, and salt until combined. Gradually add the water, stirring until a dough forms.

Step 2

Step 2

Step 2: Knead the dough until smooth. Place the mozzarella cubes and tomato sauce in a fine-mesh strainer set over a bowl.

Step 2: Knead the dough until smooth. Place the mozzarella cubes and tomato sauce in a fine-mesh strainer set over a bowl.

Step 3

Step 3

Step 3: Divide the dough into 50g to 60g balls. Transfer them to a parchment-lined baking sheet and allow them to rise for 30 minutes.

Step 3: Divide the dough into 50g to 60g balls. Transfer them to a parchment-lined baking sheet and allow them to rise for 30 minutes.

Step 4

Step 4

Step 4: Flatten each ball on a work surface and roll them into flat discs. Add a spoonful of the filling to each dough; fold the dough over to form a crescent, and pinch the edges to seal them.

Step 4: Flatten each ball on a work surface and roll them into flat discs. Add a spoonful of the filling to each dough; fold the dough over to form a crescent, and pinch the edges to seal them.

Step 5

Step 5

Step 5: Fry the panzerotti in hot oil until golden brown.

Step 5: Fry the panzerotti in hot oil until golden brown.

Step 6

Step 6

Step 6: Serve the panzerotti immediately after frying them.

Step 6: Serve the panzerotti immediately after frying them.