Jeff Misenti
March 8, 2026
Difficulty Level: easy
40 min Prep
20 min Cook
1 hr Total
4 Servings
If the idea of crispy golden dough pockets filled with tomato sauce and cheese sounds appetizing, this recipe is for you.
Panzerotti are the ultimate on-the-move comfort food, with maximum flavor per bite. When fried right, the outside is crispy, and the inside stays soft and gooey. They’re delicious and super-easy to make.
This recipe is inspired by the popular Italian dish and is perfect for parties, snacks, or even part of a meal. I like to make them with dipping sauces and have them on game days.
Check out the ingredients below, most of which will already be in your cupboards.
Panzerotti Ingredients
- 3 cups of all-purpose flour
- 1 packet of active dry yeast (2 1/4 teaspoons)
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 cup of lukewarm water
- 1/4 cup of olive oil
- 1/2 cup of tomato sauce
- 1 1/2 cups of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/4 teaspoon of black pepper
- Vegetable oil for frying
Panzerotti Instructions
- In a large mixing bowl, combine the lukewarm water, sugar, and yeast.
- Let the mixture sit for about 5 minutes, or until the mixture is foamy.
- Add the all-purpose flour, salt, and olive oil to the yeast mixture.
- Mix until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for 10 minutes, until it is smooth and elastic.
- If the dough feels too sticky, add a little more flour as needed.
- Place the dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
- While the dough rises, make the filling. In a bowl, mix together the tomato sauce, mozzarella cheese, Parmesan cheese, oregano, basil, and black pepper.
- Once the dough has risen, punch it down gently to release the air.
- Divide the dough into 8 equal pieces.
- Roll each piece into a circle about 6 inches wide.
- Spoon 2 tablespoons of filling onto one side of each dough circle, leaving about a 1/2-inch border around the edge. Fold the dough over to form a half-moon shape.
- Press the edges together, then seal them with a fork. Make sure the edges are sealed well so the filling does not leak while frying.
- Heat vegetable oil in a large pan or deep fryer to 350°F. If you do not have a thermometer, drop in a small piece of dough. It should float and sizzle right away.
- Fry the panzerotti in batches for 3 minutes per side, or until golden brown.
- Remove them once golden brown and place them on paper towels to drain any excess oil.
- Let them cool slightly, then serve warm.
Nutrition
Calories: 350cal
Carbohydrate: 35g
Protein: 10g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg