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.
- 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.
- 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.
- 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