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Two fried Italian Panzerotti on a white plate with a fork to the side.

Classic Italian Panzerotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Ben Myhre
  • Prep Time: 90 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Dinner
  • Method: Fry
  • Cuisine: Italian


These classic Italian treats are delicious. Panzerotti are not quite a pizza and not quite a calzone, but many of the same flavors in a fried turnover.


Units Scale

For Dough:

  • 1 teaspoon white granulated sugar + 1 Tablespoon sugar
  • 1/2 cup warm water
  • 1/2 pack of yeast (3.5 grams)
  • 1 1/2 cups bread flour
  • 1/2 teaspoon salt
  • 2 tablespoon vegetable oil, plus more for frying and coating

For Filling:

  • 4 1/2 ounce per thing of mozzarella cheese, grated
  • 3/4 cup crushed tomato
  • 1 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 42 small pepperoni


  1. Add 1 teaspoon sugar and warm water in bowl
  2. Sprinkle yeast on top
  3. Allow to sit for 5 minutes
  4. While yeast is sitting, mix flour, remaining sugar, salt
  5. Add the water/yeast/sugar mixture and 2 Tbsp oil
  6. Mix until well combined and then knead on a floured surface for a good 5 minutes until dough looks consistent.
  7. Cut into 6 equal pieces. Should be about 2 ounces
  8. Form each into round balls
  9. Put on a lightly oiled baking pan and loosely cover in a warm spot (I use my oven with light on and a dish of hot water)
  10. Let rise for 1 ½ hours
  11. While the dough is rising, mix filling tomatoes, cheese, salt, pepper, and oregano.
  12. After 1 ½ hours, stretch out each ball into 6-inch disks
  13. Place 7 small pepperoni out and add 1-2 heaping tablespoons of filling on top.
  14. Lightly brush edges of dough with water and fold the dough over to create a semi-circle
  15. Using your thumb, crimp dough down evenly creating a sealed pocket. Go back through and perform a second crimping.
  16. Set aside and repeat with each of the doughs.
  17. Fill heavy frying pan (such as a cast iron) with 1 inch of oil and heat to 350° Farhenheit.
  18. Add 2 panzerotti at a time and use tongs to flip every 45 seconds until crust on both sides is a golden brown. This should take about 3 minutes total.
  19. Once golden brown, rest on a paper-towel-lined plate and repeat until all panzerotti are cooked.
  20. Serve! Add extra tomato sauce to the side for dipping. 


  • Calories are estimated and it is particularly difficult to estimate the amount of oil from frying absorbed into 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° Farenheight when cooking. 
  • Follow all deep-frying safety guidelines
  • Cook two at a time, but use your best judgment. If one fits in your pan, cook one.