Description
Golden, crispy on the outside and irresistibly melty on the inside, these homemade panzerotti are the ultimate comfort food pocket, filled with mozzarella and tangy tomato sauce.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- Vegetable oil, for frying
Instructions
- Heat vegetable oil in a deep pan to 350°F, ensuring it’s at least 2 inches deep for frying.
- In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes.
- Add flour, salt, and olive oil. Knead until dough is smooth and elastic.
- Cover and let the dough rise for 1 hour.
- Divide dough into 8 equal pieces and roll each into a circle.
- Spoon tomato sauce in the center, add mozzarella and sprinkle oregano.
- Fold over and press edges tightly to seal.
- Fry each panzerotto until golden brown, about 3 minutes per side.
- Remove and drain on paper towels. Let cool slightly before serving.
Notes
- Seal the edges firmly to prevent filling leaks.
- Don’t overstuff the panzerotti.
- Maintain consistent oil temperature for best results.
- Let the filled panzerotti rest for 5 minutes before frying to help seal the dough.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 panzerotto
- Calories: 350
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: panzerotti, Italian fried pockets, homemade calzone, cheesy snack, street food recipe