Homemade Panzerotti

Homemade Panzerotti Recipe

2 cups all-purpose flour

1 teaspoon active dry or instant yeast

1/2 teaspoon salt

1/2 cup warm water (not hot)

2 tablespoons olive oil

1 cup shredded mozzarella cheese

1/2 cup tomato or marinara sauce

1 teaspoon dried oregano

Vegetable or neutral oil, for frying

Make the dough

In a large bowl, mix together the flour, yeast, and salt.

Add the warm water and olive oil, stirring until a soft dough comes together.

Transfer to a floured surface and knead for about 5 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Portion and shape

Once risen, gently deflate the dough and divide it into 8 equal portions.

Roll each piece into a ball, then flatten and roll into circles about 6 inches wide.

Add the filling

Spoon a small amount of tomato sauce into the center of each circle.

Top with shredded mozzarella and a pinch of oregano.

Fold the dough over to create a half-moon shape, then press and seal the edges firmly using a fork.

Heat the oil

In a deep skillet, heat enough oil to reach about 350°F (175°C), ensuring it’s hot but not smoking.

Fry until crisp

Carefully add 2–3 panzerotti at a time into the hot oil, avoiding overcrowding.

Fry for 2–3 minutes per side, until golden brown and crispy.

Drain and serve

Remove with a slotted spoon and place on paper towels to drain excess oil.

Serve warm with marinara sauce on the side for dipping.