Panzerotti Recipe Plus 10 Delicious Filling Ideas

5 from 2 votes

Panzerotti Recipe Plus 10 Delicious Filling Ideas

Make the best Panzerotti with the recipe that reveals the most coveted secrets! You can make them with classic tomato and mozzarella filling or any other filling of your choice.

Prep Time30

Cook Time20

Rising Time4

Total Time4 50

Course: Appetizer, Snack

Cuisine: Italian

Servings: people

Calories: 810kcal

Author: Svi

Ingredients

For the dough

1 ½ cup remilled semolina flour (semola rimacinata), 225 grams
1 ⅔ cup all purpose flour , 225 grams
1 cup + 1 tablespoon water , 250 grams
2 tablespoon extra virgin olive oil
¾ teaspoon instant yeast , 2.5 grams
2 slightly heaping teaspoon salt , 11.5 grams

For the filling

1 ¼ cup Finely chopped canned tomatoes or crushed tomatoes (1 can)
3 tablespoon extra virgin olive oil
Dry oregano or fresh basil
Salt to taste
Pinch of sugar , only if needed
8 oz fresh mozzarella cheese , cut in cubes and well strained
½ cup Parmesan cheese , grated about 1.5-2 teaspoon per panzerotto

For frying

Vegetable oil for frying

Instructions

Step 1: Prepare the dough

In a large bowl mix all flours and instant dry yeast together, add water, give a rough stir.
1 ½ cup remilled semolina flour, 1 ⅔ cup all purpose flour, ¾ teaspoon instant yeast, 1 cup + 1 tablespoon water
Add salt and extra virgin olive oil.
2 slightly heaping teaspoon salt, 2 tablespoon extra virgin olive oil
If using stand mixer or hand held mixer, knead for about 3 minutes starting on low speed and slowly increasing the speed until a smooth dough ball forms.
Place the dough in a large slightly greased bowl, cover with a plastic wrap and let rise in a draft free place until at least double in size. It will take anywhere between 2-3 hours depending on the room temperature.

Step 2: While the dough is rising, prepare panzerotti filling

Put finely chopped canned tomatoes in a fine mesh strainer to remove any excess watery liquid. No need to press through. Only let out any liquid part that will come out naturally.
1 ¼ cup Finely chopped canned tomatoes or crushed tomatoes
Place tomatoes in a bowl and season with extra virgin olive oil, salt. Taste, if it’s too acidic, add a few pinches of sugar. Add dried oregano or fresh basil.
3 tablespoon extra virgin olive oil, Dry oregano or fresh basil, Salt to taste, Pinch of sugar
Drain off any water from the bag or container the mozzarella balls comes in.
Cut in cubes and place in a fine-mesh strainer over a bowl to drain.
8 oz fresh mozzarella cheese
Lastly arrange on a tray line with 2 layers of paper towel so that it can absorb the excess liquid from mozzarella.

Step 3: Divide the dough into equal piece and let rise for the last time

Once the dough has risen, place it on a very lightly(!) floured preferably with semolina flour wooden work surface and divide into 8 equal pieces.
Each piece should weight more or less 3 ounces (85 grams).
Take each piece of dough and fold its sides in the center, repeat this move a few times rotating the piece each time.
Then place the roll on the work surface (no flour needed!) and cover it with your palm.
Roll the dough under your palm applying gentle pressure until you get a smooth ball.
Place dough balls on a baking sheet well distanced apart, cover with a plastic wrap and let rise for another 45-60 minutes. They should almost double in size.
Instead on a baking sheet you can place them on a lightly floured work surface, always distanced apart, slightly dusted with semolina flour (to prevent the plastic wrap from clinging) and covered with a poly bag or plastic wrap.

Step 4: Once pieces of dough have risen start forming, stuffing and frying panzerotti

Fill a large frying pan with vegetable oil for frying and start heating it.
Vegetable oil for frying
While the oil is heating roll a dough ball into a thin circle, about 7 inches (18 cm) in diameter.
IMPORTANT: Keep in mind that you have to fry panzerotti as soon as possible after stuffing them, so stuff only 2 panzerotti that fill in the frying pan.
While first batch of panzerotti is frying, stuff the next 2.
To stuff panzerotti, place 1.5 tablespoon of tomato sauce in the middle of the circle, top mozzarella cheese and Parmesan cheese.
½ cup Parmesan cheese
Using a brush or your finger dipped in water tap the edges of the circle with little water to help the dough seal (don’t overdo it!).
Then cover one side over another to form a typical half-moon shape.
Squeeze the edges with a fork to help them stay sealed or crimp the edges with a pleat seal like shown in the picture.
Deep fry panzerotti in hot oil (about 350F or 175C) on both sides until lightly golden brown.

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