I still can’t get over how these golden, puffy panzerotti hide a molten cheesy center and my grandma’s best little secret. One bite and you’ll see why they disappear faster than anything else on the table.

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Honestly, I’m completely obsessed with homemade panzerotti because they hit that ridiculous spot between pizza pocket and fried dough fantasy. I love the crackly golden shell, the stretchy fresh mozzarella, the saucy center, and the way every bite feels a little reckless in the best way.

This is the kind of recipe I grew up craving before I even knew how good I had it. But Grandma’s version?

Untouchable. I adore how simple it looks until I bite in and get that salty, cheesy, tomato-loaded mess.

And yes, I always burn my mouth a little. Worth it every single time.

Ingredients

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Flour makes the dough soft but sturdy, so it holds all that cheesy filling.
Yeast gives panzerotti that puffy, bakery-style bite Grandma would totally approve of.
Warm water wakes everything up and helps the dough feel smooth, not tough.
Olive oil adds tenderness and a little richness without making the dough heavy.
Tomatoes bring the saucy, bright flavor that keeps each bite from feeling too rich.
Garlic and oregano make it taste homemade, not like plain canned sauce.
Mozzarella melts into those stretchy pockets everyone fights over.
Basically, the best part.
Parmesan adds salty, sharp flavor, especially if your mozzarella is super mild.
Basil keeps things fresh and gives that little “Italian kitchen” smell.
Red pepper flakes add a tiny kick, if you like a little drama.
Frying oil makes the outside golden, crisp, and honestly hard to stop eating.
Plus, flour or semolina keeps the dough from sticking all over your counter.

Ingredient Quantities

3 1/2 to 4 cups (420 to 480 g) all purpose flour

1 teaspoon sugar

2 teaspoons instant yeast

1 1/4 teaspoons salt

1 cup warm water (about 110 F / 43 C)

2 tablespoons olive oil (for the dough)

1 beaten egg with a splash of water for egg wash (optional)

1 1/2 cups (350 g) canned crushed tomatoes or passata

1 small garlic clove, minced (optional)

1 teaspoon dried oregano

Salt and black pepper to taste

8 ounces (225 g) fresh mozzarella, drained and cut into small cubes

1/4 cup grated Parmesan cheese (optional)

6 to 8 fresh basil leaves, torn (optional)

Red pepper flakes to taste (optional)

Vegetable oil or sunflower oil for frying, about 4 cups or enough to fill a pan 2 to 3 inches deep

Extra flour or semolina for dusting the work surface

How to Make this

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1. In a large bowl whisk together 3 1/2 cups (420 g) flour, 1 teaspoon sugar, 2 teaspoons instant yeast and 1 1/4 teaspoons salt; make a well and add 1 cup warm water (about 110 F / 43 C) and 2 tablespoons olive oil, mixing until a shaggy dough forms, then turn onto a floured surface and knead 8 to 10 minutes, adding up to 1/2 cup (60 g) more flour if needed, until smooth and elastic.

2. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

3. While the dough rises make the filling: combine 1 1/2 cups (350 g) crushed tomatoes or passata, 1 small minced garlic clove if using, 1 teaspoon dried oregano, salt and black pepper to taste and red pepper flakes if desired; simmer gently 10 to 15 minutes to thicken, then cool to room temperature.

4. Drain and cube 8 ounces (225 g) fresh mozzarella and have 1/4 cup grated Parmesan, 6 to 8 torn basil leaves and any extra seasoning ready.

5. Punch down the risen dough and divide into 10 to 12 equal pieces for medium panzerotti or 6 to 8 for larger ones; shape each piece into a ball and let rest 10 minutes on a lightly floured surface.

6. On a lightly floured or semolina dusted surface roll each ball into a 5 to 6 inch (12 to 15 cm) circle, keeping thickness about 1/8 to 1/4 inch; place a spoonful of tomato sauce in the center, a few cubes of mozzarella, a sprinkle of Parmesan and a bit of torn basil, being careful not to overfill.

7. Brush the rim with a little water or the optional beaten egg wash, fold the dough over the filling to form a half moon and press the edges together, sealing tightly by crimping with a fork or rolling the edge; set finished panzerotti on a lightly floured tray.

8. Heat vegetable oil or sunflower oil in a deep skillet or pot to 350 F to 365 F (175 C to 185 C), using about 4 cups or enough to keep oil 2 to 3 inches deep; maintain temperature between batches.

9. Fry panzerotti in batches, turning once, until golden brown and puffed, about 2 to 4 minutes per side; avoid overcrowding and adjust heat to keep oil at the correct temperature.

10. Transfer fried panzerotti to paper towels to drain, serve hot with extra sauce for dipping and garnish with additional torn basil or grated Parmesan if desired.

Equipment Needed

1. Large mixing bowl
2. Whisk and measuring cups and spoons
3. Bench scraper or dough scraper
4. Rolling pin and lightly floured work surface or pastry board
5. Knife and cutting board for cubing mozzarella and tearing basil
6. Pastry brush for egg wash or water
7. Deep skillet or heavy pot suitable for frying
8. Slotted spoon or long tongs for turning and removing panzerotti
9. Instant read thermometer to monitor oil temperature
10. Paper towels and a tray for draining and resting finished panzerotti

FAQ

Can I bake panzerotti instead of frying them? Yes. Brush with egg wash or olive oil and bake at 425 F (220 C) for 12 to 18 minutes until golden, turning once for even color. They will be less crisp than fried but still tasty.

How long should the dough rise? Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours. A second short rest of 10 to 15 minutes after shaping makes them easier to seal.

How do I prevent the filling from leaking out while frying? Use a good egg wash or water on the edges when sealing, press firmly with a fork to crimp, avoid overfilling, and make sure the oil is at the correct temperature before adding panzerotti.

What is the right oil temperature and frying time? Heat oil to about 350 to 360 F (175 to 180 C). Fry a few at a time for 2 to 4 minutes per side until golden brown. Do not overcrowd the pan so the temperature stays steady.

Can I make panzerotti ahead or freeze them? Yes. Freeze shaped, uncooked panzerotti on a tray until firm, then transfer to a bag. Fry or bake from frozen, adding a minute or two to the cooking time. You can also refrigerate assembled panzerotti for a few hours before cooking.

What filling variations work well? Classic is tomato, mozzarella, basil and Parmesan. Other options include cooked sausage and peppers, spinach with ricotta, or mushrooms with fontina. Keep fillings relatively dry and not overly bulky for best sealing and frying results.

Easy Homemade Panzerotti (Grandma’s Italian Panzerotti Recipe) Substitutions and Variations

All purpose flour: substitute 00 flour for a silkier, more tender dough; or use bread flour for a chewier crust. If using whole wheat, replace up to half the AP flour and add a splash more water to compensate.
Instant yeast: substitute active dry yeast, using 25 percent more by weight and proofing it in the warm water for 5 to 10 minutes before mixing; or use fresh cake yeast at about three times the weight of instant yeast.
Fresh mozzarella: substitute low-moisture mozzarella (pref shredded or diced) to reduce sogginess; or use provolone or fontina for a more pronounced flavor. For a dairy free option use a plant-based mozzarella-style block cut into cubes.
Vegetable or sunflower oil for frying: substitute light olive oil for a slightly fruitier note if you plan to shallow fry at moderate temperature; or use peanut oil or refined canola oil for a high smoke point and neutral flavor.

Pro Tips

1. Let the sauce cool completely before filling. Hot sauce will melt the mozzarella and make the dough soggy from the inside, plus it can burst the pastry while frying.

2. Keep the filling minimal and centered. Overfilling is the most common cause of leaks, so use a spoonful of sauce and a few small cubes of cheese, leaving a clean dry rim for sealing.

3. Test oil temperature with a small scrap of dough first. If it browns too fast the heat is too high, and if it sinks without browning it is too low. Aim to keep the oil steady between batches for even puffing and a crisp crust.

4. Drain on a rack over paper towels and serve immediately. Letting panzerotti sit for long will soften the crust; a short rest on a rack helps excess oil drip away while preserving crispness.

Easy Homemade Panzerotti (Grandma’s Italian Panzerotti Recipe)

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

583

kcal

Equipment: 1. Large mixing bowl
2. Whisk and measuring cups and spoons
3. Bench scraper or dough scraper
4. Rolling pin and lightly floured work surface or pastry board
5. Knife and cutting board for cubing mozzarella and tearing basil
6. Pastry brush for egg wash or water
7. Deep skillet or heavy pot suitable for frying
8. Slotted spoon or long tongs for turning and removing panzerotti
9. Instant read thermometer to monitor oil temperature
10. Paper towels and a tray for draining and resting finished panzerotti

Ingredients

3 1/2 to 4 cups (420 to 480 g) all purpose flour
1 teaspoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 cup warm water (about 110 F / 43 C)
2 tablespoons olive oil (for the dough)
1 beaten egg with a splash of water for egg wash (optional)
1 1/2 cups (350 g) canned crushed tomatoes or passata
1 small garlic clove, minced (optional)
1 teaspoon dried oregano
Salt and black pepper to taste
8 ounces (225 g) fresh mozzarella, drained and cut into small cubes
1/4 cup grated Parmesan cheese (optional)
6 to 8 fresh basil leaves, torn (optional)
Red pepper flakes to taste (optional)
Vegetable oil or sunflower oil for frying, about 4 cups or enough to fill a pan 2 to 3 inches deep
Extra flour or semolina for dusting the work surface

Directions

In a large bowl whisk together 3 1/2 cups (420 g) flour, 1 teaspoon sugar, 2 teaspoons instant yeast and 1 1/4 teaspoons salt; make a well and add 1 cup warm water (about 110 F / 43 C) and 2 tablespoons olive oil, mixing until a shaggy dough forms, then turn onto a floured surface and knead 8 to 10 minutes, adding up to 1/2 cup (60 g) more flour if needed, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
While the dough rises make the filling: combine 1 1/2 cups (350 g) crushed tomatoes or passata, 1 small minced garlic clove if using, 1 teaspoon dried oregano, salt and black pepper to taste and red pepper flakes if desired; simmer gently 10 to 15 minutes to thicken, then cool to room temperature.
Drain and cube 8 ounces (225 g) fresh mozzarella and have 1/4 cup grated Parmesan, 6 to 8 torn basil leaves and any extra seasoning ready.
Punch down the risen dough and divide into 10 to 12 equal pieces for medium panzerotti or 6 to 8 for larger ones; shape each piece into a ball and let rest 10 minutes on a lightly floured surface.
On a lightly floured or semolina dusted surface roll each ball into a 5 to 6 inch (12 to 15 cm) circle, keeping thickness about 1/8 to 1/4 inch; place a spoonful of tomato sauce in the center, a few cubes of mozzarella, a sprinkle of Parmesan and a bit of torn basil, being careful not to overfill.
Brush the rim with a little water or the optional beaten egg wash, fold the dough over the filling to form a half moon and press the edges together, sealing tightly by crimping with a fork or rolling the edge; set finished panzerotti on a lightly floured tray.
Heat vegetable oil or sunflower oil in a deep skillet or pot to 350 F to 365 F (175 C to 185 C), using about 4 cups or enough to keep oil 2 to 3 inches deep; maintain temperature between batches.
Fry panzerotti in batches, turning once, until golden brown and puffed, about 2 to 4 minutes per side; avoid overcrowding and adjust heat to keep oil at the correct temperature.
Transfer fried panzerotti to paper towels to drain, serve hot with extra sauce for dipping and garnish with additional torn basil or grated Parmesan if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.