Fried panzerotti stuffed with tomatoes and mozzarella cheese

Posted on Apr 18 2014 by Redazione


Panzarotti or panzerotti are filled, savory pastries. They are small versions of calzone or closed pizza, but produced with a softer dough. For further info click here.

Ingredients for 25 panzerotti
1 kg flour
1 brewer’s yeast
400 ml water
1.5 tablespoons salt
1.5 kg mozzarella
800 g peeled tomatoes
100 gr grated pecorino romano
1 lt oil for frying

Mix together flour and water where you had previously melted some brewer’s yeast. Knead and add sugar and oil. Mix until you obtain a smooth dough and let rise for 2 hours in a warm place covered with a cloth.
While the dough is rising, prepare the filling. Cut the mozzarella into small cubes and leave to drain in a colander. Chop the tomatoes and put them to drain in an another colander. In a bowl mix mozzarella, tomatoes, pecorino romano cheese, salt and pepper.
When the dough is ready divide the dough into balls (about 60/80 grams depending on the desired size of panzerotti). Roll out each ball with a rolling pin, giving a round shape with a diameter of 15/20 cm.
Heat in a large skillet the oil for frying.
In the center put a spoonful of the stuffing, close the panzerotto and seal well by applying pressure with your fingers. Fold the edge of panzerotto inwards and flatten by pressing with the tines of a fork to prevent the filling from escaping during cooking.
Dip the panzerotti in hot oil and fry a few at a time for 4-5 minutes per side, turning them often and keep them well spaced.
When they reached a nice golden color, place them on paper towels to remove oil in excess. Serve panzerotti warm.