clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Italian Panzerotti

Italian Fried Panzerotti

  • Author: Paola Lovisetti
  • Total Time: 2 hours
  • Yield: 4-6 portions 1x


Panzerotti are a traditional Italian treat resembling small calzones. They’re deep-fried pockets of dough filled with a savory combination of tomato sauce and mozzarella cheese.


Units Scale


  • 500 g (3 cups) high-gluten flour (Manitoba)
  • 300 ml water (1 cup + 3 tablespoons at 45°C, 110 °F)
  • 15 g (3 teaspoons) salt
  • 10 g (2 teaspoons) sugar
  • 7 g; (1 heaping teaspoon) dried yeast
  • Peanut oil for frying


  • 12 tablespoons marinara sauce
  • 450 g (1 pound) mozzarella cheese for pizza, cut into cubes


1. Activate the Yeast:

  • In a small pitcher, dissolve the sugar and dried yeast in lukewarm water. The sugar acts as a “food” for the yeast, helping it become active.

2. Prepare the Dough:

  • In a large glass bowl, combine the flour and salt.
  • Slowly pour in the water mixture.
  • Use a wooden spoon to mix the ingredients until a cohesive dough forms.

3. Knead the Dough:

  • Transfer the dough onto a lightly floured work surface.
  • Knead gently for 5-7 minutes. Ensure not to add excessive flour during this process, as it might make the dough tough.

4. Shape and Rest:

  • Divide the kneaded dough into 12 equal-sized balls.
  • Arrange them on a tray, spacing them about 5 cm (2 inches) apart.
  • Allow the dough balls to rest in a warm, draft-free area (around 30°C, 86°F) for approximately 90 minutes. They should double in size.

5. Forming the Panzerotti:

  • Once the dough has risen, transfer the balls to a lightly floured surface.
  • Use a rolling pin to flatten each ball into a disk, roughly 12 cm (about 5 inches) in diameter.
  • On each disk, spread a tablespoon of marinara sauce, ensuring not to reach the very edges.
  • Top the sauce with a generous amount of mozzarella cubes.
  • Fold the dough over the filling, creating a half-moon shape. Press the edges firmly to seal, ensuring the filling is securely contained.

6. Frying:

  • In a deep saucepan, heat the peanut oil to 180°C (375°F). Ensure there’s enough oil to submerge the panzerotti.
  • Carefully place the panzerotti into the hot oil, frying them for 1-2 minutes on each side. They should turn a beautiful golden color.
  • Turn the panzerotti only once during frying to ensure even cooking and to maintain their shape.

7. Serving:

    • Once fried, use a slotted spoon to remove the panzerotti from the oil.
    • Place them on paper towels to absorb any excess oil.
    • Serve immediately while hot and enjoy!
  • Prep Time: 20 mins
  • Rising Time: 90 mins
  • Cook Time: 10 mins
  • Category: Side
  • Method: Deep Frying
  • Cuisine: Italian

Keywords: italian, snack, side, calzone, pizza, deep fried, dough, mozzarella, tomato sauce, lunch

Scroll To Top