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Vegetarian, Italy

Tomato and mozzarella panzerotti

Tomato and mozzarella panzerotti are small fried dough pockets filled with passata and melting mozzarella, originally from Puglia. This recipe serves 4, takes 50 minutes, has a medium difficulty level and costs €1.90 per person. Success depends on sealing the edges well and keeping the frying oil at 170°C.

Panzerotti, those little fried pockets from Puglia filled with tomato and mozzarella, puffed up like balloons.

Tomato and mozzarella panzerotti
Total time
50 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under the golden, crisp crust, the filling melts into a mix of tangy tomato and stringy mozzarella, scented with fresh basil. That contrast between the crunchy fried shell and the molten center is what sets panzerotti apart from a regular slice of pizza, even though both dishes come from Italy.

This is the kind of dish to make on a weekend, with the family, when you have time to shape each pocket by hand and fry them at a relaxed pace. Kids usually love this fried, indulgent take on pizza, and they can even help fold the half moons before cooking.

The ingredients

4 people

Dairy

  • Fresh pizza dough 2
  • Mozzarella 2

Pantry

  • Tomato passataoften in the pantry 200 g
  • Frying oiloften in the pantry 50 cl
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Basil 8 sprigs
  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Drain and cut the mozzarella into small cubes, mix with the salted passata and the chopped basil. 5 min

    Let the mozzarella drain for 20 minutes beforehand, it will release less water.

  2. Roll out the dough and cut out 12 cm rounds using a bowl. 5 min

    Flour lightly, the dough shouldn't stick.

  3. Place a spoonful of filling on each round, fold into a half moon shape and seal the edges with a fork. 8 min

    Wet the edge with a damp finger, it sticks like glue.

  4. Fry the panzerotti in hot oil, 2 to 3 minutes per side, until golden. 10 min

    Keep the oil at 170°C, no higher, so they puff up without browning too fast.

  5. Drain on paper towels. Serve with the salad dressed in olive oil, vinegar and salt. 2 min

    Careful, the filling is very hot, let it cool for a minute.

Our tips to get it right

  • Work with dough at room temperature, it stretches more easily and seals better at the edges.
  • Don't crowd the pan or fryer, two or three panzerotti at a time keep the oil hot enough.
  • Taste the passata before using it, some brands are already salted, so adjust the salt in the filling accordingly.

The variations

  • Swap the mozzarella for provolone or scamorza for a stronger flavor.
  • For a lighter version, bake the panzerotti at 200°C for 15 minutes instead of frying them.
  • Add a few slices of ham or some anchovies to the filling for a different flavor.

What to serve it with

  • Dressed green salad
  • Sparkling water with lemon
  • Grilled vegetable antipasti

Storage

Uncooked panzerotti keep for 24 hours in the fridge, tightly wrapped, before frying. Once cooked, store them for 2 days in the fridge in a sealed container and reheat in the oven to bring back the crunch. They also freeze well uncooked, ready to fry straight from the freezer with a slightly longer cooking time.

Questions about this dish

Can I bake panzerotti instead of frying them?

Yes, brush the pockets with olive oil and bake for 15 minutes at 200°C. They'll be slightly less crispy but just as melty inside.

How do I stop the filling from leaking out during cooking?

Don't overfill them, and press the edges firmly with a fork after dampening them. A poorly sealed edge lets the passata leak into the oil.

Can I make panzerotti ahead of time?

You can shape them the day before and keep them covered in the fridge. Fry them just before serving so they stay crisp.

What dough can I use if I don't have fresh pizza dough?

Store bought bread dough works just as well, as long as it's soft enough to roll out. Avoid thick doughs, they puff up poorly when fried.

How long does it take to make tomato and mozzarella panzerotti with a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in tomato and mozzarella panzerotti with a side salad?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does tomato and mozzarella panzerotti with a side salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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