Easy Homemade Panzerotti (Grandma’s Italian Panzerotti Recipe)
on Apr 11, 2021, Updated Nov 19, 2023
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Easy Panzerotti (or Panzarotti) is an Italian savory turnover like a mini pizza pocket and it’s super easy to make at home! A pizza dough crust is filled with all the classic toppings – pepperoni, cheese, and your choice of sauce. These semi-circular pockets are then baked or deep-fried to golden perfection. If this sounds like something you might like, check out this authentic recipe.
You can easily customize your own by adding your favorite toppings and fillings. They’re a great portable meal, and reheat very well for snacks or meal prep!
Nowadays, there are so many ways to get your pizza fix. Other than calling up your fave delivery spot, you can make Pizza Cone and Pizza Rolls at home. But have you ever wondered what other ways they enjoy pizza in Italy?
What is Panzerotti?
Panzerotti comes from the Puglia region of Italy, and is a fried sandwich-sized tart stuffed with cheese, tomato sauce and any of your favorite pizza fillings. You may recognize it as the inspiration behind the beloved frozen food Hot Pockets.
Also called Panzarotti, Panzerotti is sometimes called “pizza fritta” meaning “fried pizza”. It was initially a popular street food in Italy, but soon made its way into restaurants across the country. These handy little half-moons have everything you crave about pizza in a smaller, self-contained turnover. This recipe is a fun way to get the whole family involved in making a meal everyone will love.
Ingredients You’ll Need
- Pizza Dough
- Shredded Mozzarella Cheese
- Tomatoes
- Dried Oregano
- Salt & Pepper
- Small Pepperoni
How to Make Panzerotti
Step 1: Make the Dough
- Whisk together yeast, sugar and warm water in a small bowl. Let it sit for 5-10 minutes until foamy.
- Mix together flour and salt. Add oil, yeast mixture to the dry ingredients. Mix with a wooden spoon until the dough just begins to come together. Let the dough rise for about 30 minutes.
Step 2: Make Panzerotti
- In a medium mixing bowl, mix together tomatoes, cheese, oregano, salt, and pepper.
- When the dough is ready. Divide it into 6 portions and roll each piece into a circle about 6 inches in diameter.
- Add about 2 tablespoons of filling and 3-4 pepperoni.
- Brush the edges of the dough with water and fold the dough to create a semi circle.
- Pinch the edges to seal the pocket. Repeat the process for the rest of the dough.
- Pour oil (about 1 inch) into a deep skillet and heat the oil to 350°.
- Once hot, add a few panzerotti pockets to the skillet. Cook for about 3-5 minutes, turning every minute until both sides are golden brown.
- Use a slotted spoon to remove panzerotti and transfer to a paper towel lined plate.
Tips & Tricks for an Authentic Panzerotti Recipe
- Don’t overstuff your Panzerotti. As tempting as it may be to get in all the toppings possible, too many fillings might cause your Panzerotti to burst when frying.
- Pinch firmly. Make sure that everything is sealed inside tightly! Sometimes using a fork can help, and it also leaves a nice design along the edges.
- Don’t overcrowd the pan. If your Panzerottis are squished together during cooking, they won’t get a chance to cook evenly on all sides.
- Rest cooked Panzerotti on a paper towel. You’ll want to absorb the grease before eating.
Difference Between Panzerotti and Calzone
The most obvious difference between a Panzerotti and Calzone is the size, but they’re also cooked differently too. A Calzone is a pizza folded in half, and it’s usually baked or fried. Often, it’s served with marinara for dipping. A Panzerotti is a convenient handheld size and is deep-fried.
Difference Between Panzerotti and Pizza
A Panzerotti has all of the delicious ingredients of Pizza, in a smaller handheld tart. While Pizza slices are also handheld, the toppings can sometimes fall off, or the slice can be too big to hold with one hand.
Are Panzerotti Bites Baked or Fried?
Panzerottis are traditionally fried. There are certainly baked recipes to give you the same Panzerotti feel with much less oil, but they’re never going to taste quite as good as the classic fried version.
Leftovers
Let the panzerotti cool down to room temperature and then put them in an airtight container. Store them in the refrigerator and they’ll last up to 3 days.
To freeze panzerotti, you can place them in a freezer-friendly bag labeled with the date. It’ll last for 1 month.
Best Panzerotti Recipe
Ingredients
Pizza Dough:
- 1/2 cup warm water, (110-120°F)
- 1 teaspoon sugar
- 1/2 pack yeast
- 1 ¼ cups bread flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, (plus more for frying)
For the Filling:
- 1 cup mozzarella cheese, shredded
- 3/4 cup crushed tomato
- 1 teaspoon dried oregano
- salt & pepper, to taste
- 24 small pepperoni
Instructions
Make the Dough
- Whisk together yeast, sugar and warm water in a small bowl. Let it sit for 5-10 minutes until foamy.
- Mix together flour and salt. Add oil, yeast mixture to the dry ingredients. Mix with a wooden spoon until the dough just begins to come together. Let the dough rise for about 30 minutes or until it doubles in size.
Make the Filling
- While the dough is rising, you can make the panzerotti filling.
- In a medium mixing bowl, mix together tomatoes, cheese, oregano, salt, and pepper.
Make Panzerotti
- After the dough is ready, divide it into 6 pieces.
- Press down the ball with your palm. Use a rolling pin to roll each piece into a circle about 6 inches in diameter.
- Add about 2 tablespoons of filling and 3-4 pepperoni to each piece.
- Brush the edges of the dough with water and fold the dough to create a semi-circle.
- Pinch the edges to seal the pocket. Repeat the process for the rest of the dough.
- Pour oil (about 1 inch) into a deep skillet and heat the oil to 350°.
- Once hot, add a few panzerotti pockets to the skillet. Cook for about 3-5 minutes, turning every minute until both sides are golden brown. (Make sure not to overcrowd the pan.)
- Use a slotted spoon to remove panzerotti and transfer to a paper towel-lined plate. Serve and enjoy!
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Hi, Izzy. I’ve just found your panzerotti recipe and have a question for you. You say in the description that this can be fried or baked, but only instructions for frying are given. Please tell me whether oven temperature, baking time, etc is the same as for frying when doing the panzerotti in the oven. Thank you very much for your time and any assistance you can pass along. Have a great day.
Jo-Anne