Kitchen Recipe Collection
Italian Panzerotti Pugliesi
Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- pizza dough (flour, yeast, water, olive oil, salt)
- mozzarella cheese (low moisture, diced)
- tomato passata or crushed tomatoes
- oregano
- parmesan cheese
- vegetable oil (for frying)
Equipment
- Rolling pin
- Deep fryer or heavy pot
- Slotted spoon
Instructions
- 1
Prepare Dough
Divide your proofed pizza dough into small balls (about the size of a golf ball). Let them rest for 15 minutes.
- 2
Prepare Filling
In a bowl, mix the diced mozzarella with a few spoonfuls of thick tomato passata, oregano, and a sprinkle of parmesan. The filling MUST NOT be watery.
- 3
Roll
Roll each dough ball out into a thin circle on a lightly floured surface.
- 4
Stuff
Place a small mound of the filling in the lower center of the dough circle. Do not overstuff, or they will burst.
- 5
Fold
Fold the top half of the dough over the filling to create a half-moon shape.
- 6
Seal
Press the edges firmly together with your fingers to expel air, then crimp the edges tightly with the tines of a fork. A tight seal is critical.
- 7
Heat Oil
Heat oil to 350°F (175°C) in a deep pot.
- 8
Fry
Carefully drop the panzerotti into the hot oil. They will puff up almost immediately.
- 9
Turn
Fry for 2-3 minutes per side, turning once, until they are puffed, crispy, and golden brown.
- 10
Drain and Serve
Drain on paper towels. Let them sit for 2 minutes before eating to avoid burning your mouth on the molten tomato-cheese lava inside.
Cooking Tips
- Use low-moisture mozzarella or scamorza. Fresh buffalo mozzarella releases too much water and will cause the panzerotti to burst in the fryer.
- Ensure there is no tomato sauce on the edge of the dough before sealing, or it will prevent a tight seal.
Variations
- Panzerotti al Forno: You can bake these at 400°F (200°C) instead of frying, technically making them small calzoni.
Chef's Notes & Storage
- The quintessential street food of Bari.
Nutrition Estimate
380 calories · 12g protein · 40g carbs · 18g fat · 2g fiber per serving
