Fried panzerotti (calzone)

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PRESENTATION

Fried panzerotti (calzone)

Golden, crispy panzerotti bring classic Italian street food right into busy family kitchens, offering up a perfectly crispy exterior and a gooey center that kids AND adults just can't resist. These deep fried mini calzones signal a taste of true Italian-American tradition—think comforting, hand-held snacks that fit right in at parties, game nights, or relaxed weekends at home. With each bite, the mozzarella filling gives a smooth, melty bite against the flaky shell, making every panzerotto both satisfying and fun, whether dipped in a rich tomato dipping sauce or enjoyed all by itself. Families notice that classic look—golden and crispy on the outside, with steam rising from the inside—that just says “everyone dig in!” These fried treats come from the heart of southern Italian cuisine (specifically Puglia), and keep that old-world charm even when served up alongside a big bowl of salad or a plate of simple cut veggies. People often serve them as crowd-pleasing appetizers during holidays, but honestly...they go pretty well any time a tasty, savory snack is needed at your table.

For busy families and regular home cooks, panzerotto always delivers reliable results with very little stress—so you get dependable flavor and crisp texture each time you put some out. Kids see that cheesy middle and just dig in without second thoughts, while adults appreciate how they bridge everyday meals and special occasions. No stuffy dinner required: just grab, dip in that tomato dipping sauce, and enjoy with your crew—it’s AMAZING how these deep fried mini calzones keep everyone happy! Versatility is a big plus here; go for the classic mozzarella or try other fillings like mixed vegetables or assorted cheeses, so everyone gets something they like. Want to serve panzerotti at big gatherings? Works great! Prefer a low-key movie night with the family? Just as good. It’s that winning mix of texture, cheesy comfort, and family-friendly flavor that puts Italian street food like this near the top of favorite comfort snacks. Honestly, these tasty pockets make regular weeknights—or celebrations—feel a little extra special, every single time.

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INGREDIENTS

for 8 panzerotti
Type 00 flour 2 cups (250 g)
Manitoba flour 2 cups (250 g)
Water 1 ¼ cup (285 g) - warm
Extra virgin olive oil 2 tsp (10 g)
Fresh brewer's yeast 0.3 oz (8 g)
Sugar 1 ¼ tsp (5 g)
Fine salt 2 tsp (10 g)
for the filling
Fior di latte mozzarella cheese 8.8 oz (250 g)
Tomato purée ¾ cup (200 g)
Oregano 1 tsp
Extra virgin olive oil 1 spoonful
Fine salt 1 tsp
for frying
Vegetable oil to taste
Preparation

How to prepare Fried panzerotti (calzone)

To prepare the fried panzerotti, start with the dough: in a bowl, combine all-purpose flour and bread flour 1, then crumble in the fresh yeast 2 and add the sugar 3.

Pour in half of the water 4 and begin to mix with a spoon 5. Once the water is absorbed, add the salt 6.

Continue to pour the water little by little 7, stirring to allow it to be completely absorbed. At this point, work the dough with your hands 8 and incorporate the oil little by little 9.

Transfer the dough to your work surface 10 and continue to knead until you obtain a smooth consistency; this will take about 5-10 minutes 11. Once you've formed a dough that doesn't stick to your hands, shape it into a log 12.

Divide the log into 8 pieces, each weighing about 3.5 oz 13. Form balls by flattening the dough on the work surface and then bringing the edges together toward the center 14. Finally, round the dough with the palm of your hand to achieve a round shape 15.

Place the balls in an airtight container 16 or cover with plastic wrap and store them away from drafts. Let them rise for 2 hours or until doubled in size. In the meantime, prepare the filling: in a saucepan, heat a drizzle of oil 17, then pour in the tomato sauce 18.

Season with salt 19, stir 20, and cook for 15 minutes over medium-low heat. Once the sauce is cooked, add the dried oregano for flavor 21.

Mix thoroughly 22 and let cool. Cut the mozzarella first into slices 23 and then into cubes 34.

Let the mozzarella drain in a fine mesh strainer to remove excess liquid 25. After the rising time, the dough balls will have doubled in volume 26, so start rolling them out on a lightly floured board with the aid of a rolling pin 27.

You should obtain a disc about 1/16 inch thick 28. Place 2 tablespoons of tomato sauce in the center 29, then add some mozzarella cubes 30.

Fold the top edge of the dough over the bottom one 31 to form a half-moon 32. Make sure the edges match and press down well to seal the filling inside 33.

Trim the edges with a pastry cutter or a small knife 34. Proceed in this way to form all the panzerotti, then proceed with frying. Heat the vegetable oil to 330°F 35 and immerse 1-2 panzerotti at a time 36.

As soon as it rises to the surface, gently turn it over and continue to cook, basting the surface with oil using a spoon 37. When beautifully golden, drain the fried panzerotti on paper 38 and proceed this way with all the others. Your fried panzerotti are ready to be eaten while still hot and stringy 39!

Storage

It is recommended to consume the fried panzerotti immediately. If necessary, you can store them in the refrigerator for a day and reheat them in the oven before enjoying.

It is possible to freeze the uncooked panzerotti already filled and then fry them while still frozen.

Tip

The oil temperature must be constant and not exceed 330°F; otherwise, the panzerotti might burn on the outside and not be stringy inside.

The sugar gives the fried panzerotti a nice golden color, so it is recommended not to omit it.

For the translation of some texts, artificial intelligence tools may have been used.