Apulian Fried Calzone (Panzerotti Pugliesi)
Panzerotti Pugliesi Panzerotti pugliesiSay it: pan-tseh-ROT-tee pool-YEH-zeh
Panzerotti pugliesi are small, half-moon fried turnovers from Puglia, the heel of Italy’s boot. They are a beloved street food and snack, especially in Bari and along the Adriatic coast. The thin, yeasted dough puffs in hot oil until crisp and golden, while the inside stays soft and steamy. The classic filling is simply crushed tomato and fresh mozzarella, seasoned with oregano and salt. Bite through the shell and you get a burst of sweet-tart tomato and molten, milky cheese.
Apulian Fried Calzone (Panzerotti Pugliesi)
Panzerotti Pugliesi, Panzerotti pugliesi
Pronounced pan-tseh-ROT-tee pool-YEH-zeh
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
For frying
Method
In a small bowl, dissolve the yeast in the warm water and let stand until foamy, 5–10 minutes.
In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, then mix to a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, 1 1/2–2 hours.
Meanwhile, prepare the filling. if using whole tomatoes, crush them by hand and drain off excess liquid. Stir in the oregano and salt. Pat the mozzarella cubes dry with paper towels.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then on a floured surface roll each ball into a circle about 5 inches (12 cm) in diameter.
Place about 1 tablespoon of the tomato mixture and 3–4 mozzarella cubes on the lower half of each circle, leaving a 1/2-inch border. Fold the top half over the filling, press the edges to seal, then crimp firmly with a fork.
Heat the oil in a deep skillet or pot to 350°F (175°C). Fry the panzerotti in batches, 2–3 at a time, turning once, until deep golden brown and puffed, 2–3 minutes per side.
Drain on paper towels and serve hot.
Regional variants
Some cooks add chopped capers, anchovies, or a pinch of chili flakes to the tomato filling. Baked versions exist, but frying gives the classic crisp, puffy crust.
Cook's notes
- Drain the tomatoes and mozzarella very well to prevent soggy filling and leaking during frying.
- Do not overfill the panzerotti; a little filling goes a long way and helps keep the seal intact.
- Keep the oil temperature steady between batches; if it drops too low, the dough absorbs oil and becomes greasy.
Serve with
Serve hot as a snack with a simple tomato salad or a cold beer.
Make ahead and storage
The dough can be refrigerated overnight after rising; panzerotti are best fried just before serving but can be reheated in a 350°F (175°C) oven.
