Panzarotti Recipe
Italian · Main course · 40 min total
Panzarotti are deep-fried Italian turnovers filled with mozzarella, tomato sauce, and herbs, similar to a calzone but fried instead of baked. This recipe yields crispy, golden pockets of cheesy goodness.
30
min prep
min prep
10
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 4 cups vegetable oil for frying
Instructions
- In a small bowl, dissolve yeast in warm water and let stand for 5 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil; mix until dough forms. Knead on a floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Punch down dough and divide into 4 equal pieces. Roll each piece into a 6-inch circle on a floured surface.
- In a small bowl, mix tomato sauce, oregano, and pepper. Spread 2 tablespoons of sauce on half of each dough circle, leaving a 1/2-inch border. Top with 1/4 cup mozzarella and 1 tablespoon Parmesan.
- Fold the other half of dough over the filling and press edges to seal. Crimp with a fork to ensure a tight seal.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry panzarotti one at a time for 2-3 minutes per side until golden brown. Drain on paper towels.
- Serve hot, optionally with extra marinara sauce for dipping.
Tips
- For a lighter version, you can bake the panzarotti at 400°F for 15-18 minutes, brushing with olive oil first.
- Fillings can be customized with cooked sausage, mushrooms, or spinach.
- Serve immediately for the best crispy texture.
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