Cheesy Panzerotti Recipe: How to Make Panzerotti at Home
Written by MasterClass
Last updated: May 31, 2022 • 4 min read
Filled with savory tomato sauce and melted cheese, crispy fried panzerotti will instantly transport you to the streets of Southern Italy.
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What Are Panzerotti?
An Italian panzerotto (or panzerotti in the plural form) is a deep-fried, semi-circular dough pocket filled with cheese, marinara sauce, and other traditional pizza toppings. Originating in Southern Italy, chefs prepare this popular street food with various sweet and savory fillings, ranging from savory cold cuts and cheeses to sweet spreads.
What Are the Differences Between Panzerotti and Calzones?
Panzerotti and calzones are very similar, as they are both dough pockets filled with savory fillings that you might see on top of a pizza. However, the easiest way to distinguish between the dough pockets is to look at their respective cooking methods and size.
Calzones get cooked inside an oven, while chefs typically deep-fry panzerotti in oil until they are crispy and golden brown. Additionally, calzones are generally large enough for multiple diners to share, while panzerotti are much smaller. (Diners can typically hold a panzerotto in one hand.)
4 Tips for Making a Panzerotti
Follow these tips to make the best panzerotti possible:
- 1. Use a dough shortcut. To save time, use store-bought pizza dough to make panzerotti. Allow the refrigerated dough to come to room temperature before dividing it into individual portions and rolling it out with a rolling pin.
- 2. Experiment with fillings. Fill this versatile dish with the savory or sweet fillings of your choice. Incorporate additional meats (like sausage, prosciutto, mortadella, and pepperoni), cheeses (like provolone, Parmesan, and ricotta), and veggies (like peppers, onions, and spinach) to suit your preferences. Make dessert panzerotti with sweet fillings like hazelnut spread, chocolate ganache, jam, or sweetened ricotta. Dust your sweet panzerotti with powdered sugar before serving.
- 3. Bake or fry the dough pockets. Although these pizza pockets typically get fried in hot oil, you can also prepare them in the oven. Bake the assembled panzerotti in a 350-degree-Fahrenheit oven for about 20–25 minutes, until they are golden.
- 4. Store properly. Leftover panzerotti will keep well in an airtight container in the refrigerator for up to 4 days. For long-term storage, wrap the panzerotti tightly in plastic wrap, place them in a zip-top bag, and store them in the freezer for up to 2 months. To reheat the frozen panzerotti, warm them in a 300-degree-Fahrenheit oven for 30 minutes.
Cheesy Panzerotti Recipe
makes
prep time
35 mintotal time
50 mincook time
15 minIngredients
For the dough:
For the filling:
Note: The total time does not include at least 2 hours of inactive time.
Make the dough:
- 1
In a small mixing bowl or measuring cup, stir together the active dry yeast, granulated sugar, and warm water. Set the yeast mixture aside to rest until it becomes foamy, about 10 minutes.
- 2
In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and olive oil to the dry ingredients. Using a wooden spoon or your hands, stir everything together until a shaggy dough forms.
- 3
Using a stand mixer with a dough hook attachment, knead the dough on low speed until it forms a smooth ball, about 5 minutes. Alternatively, knead the dough by hand on a lightly floured surface.
- 4
Divide the dough into 10–12 portions (about a ⅓ cup each). Using your hands, roll each portion into a ball. Arrange the dough balls in a single layer on a large, parchment paper–lined baking sheet.
- 5
Cover the baking sheet with plastic wrap, and place it in a warm spot to rise until the dough balls double in size, about 2–3 hours.
Make the filling:
- 1
While the dough rests, prepare the filling. Cut the mozzarella into bite-sized, ¼-inch cubes.
- 2
In a large bowl, stir together the mozzarella cubes, marinara sauce, basil, garlic, salt, black pepper, and red pepper flakes.
- 3
Transfer the filling to the refrigerator to rest until it’s time to assemble the panzerotti.
Assemble and cook the panzerotti:
- 1
On a lightly floured work surface, roll a ball of dough out into a 6-inch circle. Add 2 heaping tablespoons of the filling to the center of the dough round and fold it over itself into a half-moon shape.
- 2
Pinch the edges of the dough pocket together. Using a fork, gently press down along the edge of the dough to seal. Repeat the previous steps with the remaining balls of dough.
- 3
In a large frying pan or cast-iron skillet over medium-high heat, warm up enough oil to reach halfway up the sides of the pan (about 3 cups).
- 4
When the oil temperature reaches 350 degrees Fahrenheit, carefully add 1–2 panzerotto to the pan at a time. Cook until golden brown, about 2 minutes per side.
- 5
Using a slotted spoon, transfer the fried panzerotti to a wire rack to cool for 5 minutes before serving them hot.
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