Italian Panzerotti

Indulge in the irresistible flavors of Italian Panzerotti, a beloved street food classic that’s perfect for casual gatherings or a cozy night in. These golden, crispy pockets are made from a light and airy dough, stuffed with gooey mozzarella cheese, rich tomato sauce, and a sprinkle of fragrant dried oregano. With a perfectly crimped edge and a quick fry to achieve that signature crunch, these hand-held delights are the ultimate combination of crispy and cheesy goodness. Best enjoyed fresh and warm, panzerotti offers a taste of authentic Italian comfort food right at home. Whether served as an appetizer, snack, or main dish, these irresistible bites are guaranteed to impress.

Nutriscore Rating: 53/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 10 grams Dry yeast
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 3 tablespoons Olive oil
• 300 milliliters Warm water
• 300 grams Mozzarella cheese
• 200 grams Tomato sauce
• 1 teaspoon Dried oregano
• 1 liter Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt.

Step 2

Slowly add warm water and olive oil to the dry ingredients, mixing until the dough begins to come together.

Step 3

Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. If the dough is sticky, lightly flour your hands and surface as needed.

Step 4

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 5

While the dough is rising, prepare the filling by dicing the mozzarella cheese into small cubes and mixing it with the tomato sauce and dried oregano. Set aside.

Step 6

After the dough has risen, punch it down to release air. Divide it into 8 equal portions and roll each portion into a ball.

Step 7

Using a rolling pin, flatten each dough ball into a circular shape, approximately 15 cm (6 inches) in diameter.

Step 8

Place 2 tablespoons of the mozzarella and tomato sauce mixture onto one half of each circle, leaving a small border around the edge.

Step 9

Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a tight seal.

Step 10

In a large, deep frying pan, heat the vegetable oil to 175°C (350°F). (Use a kitchen thermometer to ensure accurate frying temperature.)

Step 11

Carefully fry each panzerotto for 2-3 minutes on each side, or until golden brown. Fry in small batches to avoid overcrowding the pan.

Step 12

Remove the panzerotti with a slotted spoon and drain on paper towels to remove excess oil.

Step 13

Serve warm and enjoy your crispy, cheesy Italian panzerotti!

Nutrition Facts

Serving size	2277.2 grams (2277.2g)

Amount per serving	% Daily Value*
Calories	10999

Total Fat 1021.80g	1310%
Saturated Fat 172.80g	864%
Polyunsaturated Fat 6.20g
Cholesterol 195mg	65%
Sodium 4721mg	205%
Total Carbohydrate 410.00g	149%
Dietary Fiber 17.50g	63%
Total Sugars 14.70g
Protein 128.30g	257%

Vitamin D 48IU	240%
Calcium 2178mg	168%
Iron 25mg	139%
Potassium 1095mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.0%

Protein: 4.5%

Carbs: 14.5%