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Panzerotti Pugliesi
Fried Calzones
Authentic Pugliese panzerotti are delightful, small, fried calzones filled with a simple yet flavorful mixture of tomato and mozzarella. They are a popular street food, perfect for a snack or appetizer.
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- 500 g Pizza dough(Store-bought or homemade. Ensure it has had its first rise.)
- 200 g Tomato passata or crushed tomatoes(Preferably San Marzano for best flavor. Drain excess liquid if using crushed tomatoes.)
- 200 g Fresh mozzarella(Low-moisture mozzarella is best to prevent a watery filling. Dice or tear into small pieces and drain any excess liquid.)
- 1 tsp Dried oregano
- pinch to taste Salt
- pinch to taste Black pepper
- enough to fill pot to 3-4 inches ml Vegetable oil or other high-smoke point oil for frying
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- 1
Prepare the filling: In a small bowl, combine the tomato passata (or crushed tomatoes), diced mozzarella, dried oregano, a pinch of salt, and a pinch of black pepper. Mix gently. Set aside.
â±ïž 5 minutes - 2
Prepare the dough: If using store-bought dough, let it come to room temperature. If making from scratch, ensure it has completed its first rise. Lightly flour a clean work surface. Divide the dough into 8 equal portions (about 60-70g each). Roll each portion into a ball.
â±ïž 10 minutes - 3
Shape the panzerotti: Working with one dough ball at a time, roll it out into a thin circle, about 15-18 cm (6-7 inches) in diameter. Aim for an even thickness. Place about 2-3 tablespoons of the filling onto one half of the dough circle, leaving a 1-2 cm border.
â±ïž 15 minutes - 4
Seal the panzerotti: Moisten the edge of the dough with a little water using your fingertip. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, ensuring no air is trapped inside. Crimp the edges with a fork or by pleating the dough to create a decorative and secure seal.
â±ïž 10 minutes - 5
Heat the oil: Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 175-180°C (350-355°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of dough dropped into the oil should sizzle vigorously and float to the surface immediately.
â±ïž 15 minutes - 6
Fry the panzerotti: Carefully lower 2-3 panzerotti at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are deeply golden brown and puffed up. Use a slotted spoon or spider strainer to turn them gently.
â±ïž 10 minutes (total frying time for all panzerotti) - 7
Drain and serve: Remove the fried panzerotti from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve immediately while hot and crispy.
â±ïž 2 minutes
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- âEnsure the mozzarella is well-drained to prevent the filling from becoming too watery, which can cause the panzerotti to burst during frying.
- âSeal the edges very well. A good seal is crucial to prevent the filling from leaking out into the hot oil, which can cause splattering and a messy result.
- âMaintain the correct oil temperature. If the oil is too cool, the panzerotti will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside before the inside is cooked through.
- âFry in batches to avoid overcrowding the pot, which will lower the oil temperature and result in uneven cooking.
- âThese are best enjoyed fresh and hot, straight from the fryer.
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- Baked version: For a lighter option, brush the sealed panzerotti with olive oil and bake at 200°C (400°F) for 15-20 minutes, or until golden brown.
- Different fillings: Experiment with other traditional fillings like ricotta and spinach, or a simple ragù.