What temperature should I cook Panzerotti?

Fry Panzerotti at 350°F with a high-heat oil.

What's the difference between a calzone and a panzerotti?

Panzerotti are generally smaller than calzones and traditionally fried rather than baked.

Are Panzerotti fried or baked?

Panzerotti are traditionally fried.

What is a Hot Pocket vs a Calzone?

A Hot Pocket is a commercial frozen filled sandwich designed for reheating. A calzone is generally baked, while traditional panzerotti are fried.

Homemade Panzerotti

Name: Classic Italian Panzerotti
Prep time: 1 h 50 min
Cook time: 10 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 tablespoon + 1 teaspoon granulated sugar, divided; ½ cup warm water; ½ packet active dry yeast (3.5 grams); 1 ½ cups bread flour; ½ teaspoon salt; 2 tablespoons vegetable oil, plus additional vegetable oil for coating the pan and frying; 4 ½ ounces mozzarella cheese, grated; ¾ cup crushed tomatoes; 1 teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon pepper; 42 small pepperoni slices

Description

Homemade panzerotti are classic Italian fried pizza pockets made with risen dough and filled with tomato, mozzarella, oregano, and pepperoni.

Ingredients

Units Scale

For Dough:

1 tablespoon + 1 teaspoon granulated sugar, divided
1/2 cup warm water
1/2 packet active dry yeast (3.5 grams)
1 1/2 cups bread flour
1/2 teaspoon salt
2 tablespoons vegetable oil, plus additional vegetable oil for coating the pan and frying

For Filling:

4 1/2 ounces mozzarella cheese, grated
3/4 cup crushed tomatoes
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
42 small pepperoni slices

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Instructions

Add 1 teaspoon sugar and the warm water to a bowl.
Sprinkle the yeast on top.
Allow it to sit for 5 minutes.
While the yeast is sitting, mix the flour, remaining sugar, and salt in a separate bowl.
Add the water, yeast, and sugar mixture and 2 tablespoons oil to the dry ingredients.
Mix until well combined, then knead on a floured surface for about 5 minutes, until the dough looks consistent.
Cut into 6 equal pieces. Each piece should weigh about 2 ounces.
Form each piece into a round ball.
Place the dough balls on a lightly oiled baking sheet, loosely cover, and set in a warm spot. I use my oven with the light on and a dish of hot water.
Let rise for 1 ½ hours.
While the dough is rising, mix the crushed tomatoes, mozzarella, salt, pepper, and oregano.
After 1 ½ hours, stretch each ball into a 6-inch disk.
Place 7 pepperoni slices on each dough disk and spoon 1-2 heaping tablespoons of filling on top.
Lightly brush the edges of the dough with water and fold the dough over to create a semicircle.
Using your thumb, crimp the dough evenly to create a sealed pocket. Go back through and perform a second crimping.
Set aside and repeat with the remaining dough rounds.
Add about 1 inch of oil to a heavy skillet, such as cast iron, and heat to 350°F.
Carefully add up to 2 panzerotti at a time and use tongs to flip about every 45 seconds until both sides are golden brown. This should take about 3 minutes total.
Once golden brown, transfer to a paper-towel-lined plate to drain and repeat until all panzerotti are cooked.
Serve! Add extra tomato sauce on the side for dipping.

Notes

Calories are estimated, and it is particularly difficult to estimate the amount of frying oil absorbed into the panzerotti.
Allow your dough to rise for the best results, but you can always roll these out immediately in a pinch.
Don’t overstuff your panzerotti.
Keep your oil temperature at 350°F when cooking.
Follow all deep-frying safety guidelines.
Fry one or two at a time, depending on the size of your pan; don’t overcrowd the oil.
Cool leftovers before refrigerating in an airtight container for 3 to 4 days. Reheat to 165°F. For longer storage, cool completely, wrap well or store airtight, freeze, and thaw overnight in the refrigerator before reheating.