Panzerotti

Name: Panzerotti
Yield: 2 servings
Cuisine: Italian
Ingredients: 500g flour, 7g yeast, 300ml warm water, salt and a little olive oil; 200g thick tomato passata, seasoned; 250g mozzarella, diced and drained; Oregano; Oil, for deep-frying

Panzerotti/pahn-tseh-ROT-tee/

Also known as: Panzerotto, Pugliese Fried Calzone, Fried Panzerotti

About this dish

Small half-moon turnovers of pizza dough filled with tomato and mozzarella and deep-fried until puffed and golden.

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Ingredients

🌾500g flour, 7g yeast, 300ml warm water, salt and a little olive oil

🍅200g thick tomato passata, seasoned

🧀250g mozzarella, diced and drained

🌿Oregano

🫗Oil, for deep-frying

Method

Serves 2

Knead a soft dough and leave to rise for 2 hours.

Divide into small balls and roll each into a thin disc.

Fill half of each with tomato, mozzarella and oregano, fold over and press the edges firmly to seal.

Deep-fry at 175°C (350°F) until puffed and golden on both sides.

Drain and serve hot.

✓ What Makes it Authentic

Panzerotti are the street food of Puglia, especially Bari, eaten piping hot from paper bags.

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