Panzerotti (fried Italian calzone)

    3 hours 50 min

    Panzerotti are deep fried Italian mini calzones, filled with tomatoes, mozzarella cheese and grated Parmesan. You can add ham, olives or anchovies for additional flavor, but make sure to not over stuff them or they will open when deep frying.

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    Makes: 35 panzerotti

    • 25g fresh yeast or 7g dried active yeast
    • 300 to 400ml warm sparkling water
    • 2 teaspoon caster sugar
    • 800g strong white bread flour
    • 2 tablespoons extra virgin olive oil
    • 1 heaped tablespoon salt
    • For the filling
    • 1kg cherry tomatoes
    • 500g mozzarella cheese, cubed
    • 3 tablespoons extra virgin olive oil, or to taste
    • salt, to taste
    • fresh or dried oregano, to taste
    • 200g grated Parmesan cheese, as needed
    • sunflower oil for deep frying

    Prep:1hr  ›  Cook:20min  ›  Extra time:2hr30min curing  ›  Ready in:3hr50min 

    1. Preheat the oven to the lowest possible oven setting. When it reaches the temperature, turn the oven off.
    2. Dissolve the yeast in half of the warm water with the sugar. Set to one side until foamy, about 5 minutes.
    3. In a large bowl or in a stand mixer place flour. Make a well and add oil, yeast and the remaining water. Mix to make a sticky dough. Transfer on a floured surface, add salt and knead until smooth and soft, 8 to 10 minutes. Or fit the stand mixer with the hook, add salt and knead until the dough sticks around the hook.
    4. Lightly oil a bowl and place the dough in it. Cover with a damp tea towel cloth and place in the warm oven. Let rise for 2 hours.
    5. Meanwhile, blanch the cherry tomatoes in boiling water for 1 minute and rain. Peel the tomatoes, cut in half and remove the seeds. Drain again to remove any tomato water and chop finely. Place in a bowl with 3 tablespoons oil, salt and oregano.
    6. Divide the dough into balls the size of a tangerine. Place the pieces on your lightly floured working surface, one a few cm from each other. Cover with a tea towel and a larger towel or a blanket. Let rise for 30 minutes.
    7. Gently stretch out the balls with your hands to make disks of about 15cm in diametre. Add 1 teaspoon of the chopped, drained tomatoes (make sure to squeeze them before, or the panzerotti will get wet and open when deep frying), a few cubes of mozzarella and a sprinkle of grated Parmesan. Fold in the shape of a half moon, then squeeze out the air and seal the edges with your wet finger tips.
    8. Heat the oil until hot and deep fry a few panzerotti at a time until they are golden on both sides. Drain on paper towel and serve hot.


    To speed up the preparation, you can use canned plum tomatoes or passata.


    Never prepare panzerotti in advance but just a few minutes before deep frying or the water in the mozzarella and tomato will soften up and poke the dough.

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