Best Panzerotti Recipe

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 (how can it not?), check out this authentic recipe.

Prep Time15

Cook Time15

Resting Time30

Total Time1

Course: Appetizer, Dinner, Lunch, Main Course, Snack

Cuisine: Italian

Keyword: Panzerotti

Servings: pieces

Author: Izzy

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!

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