Entree: Italy – Puglia – Panzerotti (Fried folded pizza pockets filled with tomato and melted mozzarella typical of Puglia)

Serving Size: 4

Approximate Time

Prep 1 hr 25 min

Cook 8 min

Additional 1 hr 30 min

Total 2 hrs 50 min

Ingredients

- For the dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 1 tsp (4 g) active dry yeast
  - 1 tsp (4 g) sugar
  - 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
  - 2 tbsp (30 ml) extra-virgin olive oil
  - 1 tbsp (10 g) fine semolina for dusting (optional)
- For the filling:
  - 1 cup (240 ml) canned crushed tomatoes
  - 1 garlic clove, minced
  - 1 tbsp (15 ml) extra-virgin olive oil
  - 1/2 tsp (2.5 g) salt
  - 1/4 tsp (1 g) black pepper
  - 1/4 tsp (1 g) dried oregano
  - 8 oz (225 g) fresh mozzarella, drained and cut into small cubes
  - 6 fresh basil leaves, torn
  - Optional: 2 tbsp (30 g) grated Pecorino Romano
- For frying:
  - 2 cups (480 ml) vegetable oil or sunflower oil for deep-frying

Instructions

1. Make the dough: in a small bowl dissolve sugar and yeast in warm water and let sit 5–10 minutes until foamy. In a large bowl combine flour and salt, make a well, add yeast mixture and olive oil, and mix to form a soft dough.
2. Knead on a lightly floured surface 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6–8 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
3. While dough rises, prepare the tomato filling: heat 1 tbsp (15 ml) olive oil in a small pan over medium heat, sauté minced garlic briefly until fragrant, add crushed tomatoes, salt, pepper, and oregano, simmer 8–10 minutes until slightly thickened. Cool to room temperature.
4. Punch down the dough and divide into 8 equal pieces for generous panzerotti (serves 4 with 2 each). On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) circle; dust with a little semolina if desired.
5. Place about 2 tbsp (30 ml) tomato sauce in the center of each circle, top with a small handful (about 1 oz / 30 g) mozzarella cubes, a little torn basil, and a sprinkle of Pecorino if using. Leave a 1/2 inch (1.2 cm) border.
6. Brush the border with a little water, fold the dough over to form a half-moon, and press edges firmly. Crimp the edges with a fork to seal, ensuring no gaps for filling to leak.
7. Heat oil in a deep pan to 350°F (175°C). Fry panzerotti a few at a time, turning once, until golden brown and crisp, about 3–4 minutes per side. Adjust heat as needed to maintain temperature.
8. Drain on paper towels for a minute, let rest briefly to allow cheese to set slightly, then serve hot so the mozzarella is melted but not dangerously hot.