Buzz
As someone deeply familiar with the allure of Italian carbohydrates, I’ve indulged in savory pizzas, airy zeppoles, and strombolis packed to the brim. However, I can’t help but feel a sense of betrayal. How did I go over three decades without discovering panzerotti? Why isn’t this delight a staple in every pizzeria, restaurant, and home kitchen across the globe? I’m determined to change that. Let’s gather some frying oil and pizza dough, and dive into making panzerotti.
Panzerotti are delightful, crescent-shaped dough parcels stuffed with cheese, herbs, tomato sauce, and other toppings you’d typically find in a calzone or on a pizza. (If you’re familiar with calzones, you’re already halfway there.) The dough is simple—just like what you’d use for pizza crust, stromboli, or calzone—without eggs or butter. What sets panzerotti apart is how they’re cooked. Instead of baking in a woodfire or conventional oven, these little pockets are deep-fried to perfection.
You can either make your own pizza dough or opt for a 16-ounce pre-made dough from your grocery store’s fridge or freezer aisle. I chose the latter and have no complaints. Let the dough come close to room temperature. It’s fine if it’s still slightly cool, but it shouldn’t be freezing or painful to touch. Shape the panzerotti as they begin to proof, ensuring they’re ready to puff up beautifully once they hit the hot oil.
Dust your workspace with flour and shape the dough into a rough rectangle. Cut the dough into eight equal portions. Gently stretch each piece until it’s thin and even in thickness. If the dough resists stretching, don’t worry—it’s just the gluten tightening up. Perform an initial stretch on each piece, being careful not to tear the dough, as holes can cause the filling to leak during frying. After the first stretch, return to the initial pieces for a final stretch. By this point, the gluten will have relaxed, allowing you to achieve a slightly larger surface area. I shaped each piece into a five-inch irregular form, resembling an amoeba. Aiming for a circle is fine, but don’t stress—they’ll even out during cooking.
I placed a small spoonful of tomato sauce, a sprinkle of dried herbs, and a couple of tablespoons of shredded mozzarella cheese onto each dough piece. Fold the dough into a half-moon shape and press the edges firmly to seal. I experimented with various sealing techniques, but the most effective method was a simple, strong press using my fingertips. Avoid using sharp tools like forks, as they can puncture the dough, leading to filling leaks during frying. (I learned this the hard way.) Carefully drop one or two panzerotti into hot oil at 360°F-375°F and fry for about two minutes per side, or until golden brown and puffed up. Transfer them to paper towels to drain and let them cool on a wire rack for a few minutes before enjoying.
Essential tools for making panzerotti:
A sturdy heavy-bottomed pot: Lodge Cast Iron Deep Skillet
A deep-fry thermometer with a clip: Deep fry thermometer
A spider skimmer for safe and easy retrieval: Stainless steel and bamboo spider
Simplify the process with a deep fryer: Cuisinart electric deep fryer
The taste and texture of panzerotti are unparalleled, far surpassing that of an oven-baked calzone. I expected the dough to feel dense, but it was surprisingly light and airy. The dough becomes a soft, fluffy, and slightly crispy shell. The exterior develops a golden-brown crust dotted with tiny bubbles, and when you bite into it, you’ll notice the interior has risen beautifully, creating a spongy texture with larger air pockets. The filling was piping hot, and the cheese stretched endlessly. Next time, I’ll definitely add sausage for an extra layer of flavor.
Out of curiosity, I attempted air frying a few panzerotti. As expected, the results weren’t as impressive. Deep frying uniquely transforms the dough, making it tender and springy, a texture that’s impossible to replicate with an air fryer. And that’s fine—the air fryer deserves a rest, and you deserve an indulgent treat.
Easy Panzerotti
Ingredients:
Frying oil (I used canola oil)
16 ounces of pizza dough, thawed and at room temperature
½ cup of marinara (or another tomato-based sauce)
1 cup of shredded mozzarella cheese
2 teaspoons of Italian seasoning, dried basil, or a handful of fresh basil leaves, finely chopped
Pour oil into a deep, heavy-bottomed pot, ensuring it reaches a depth of about two inches. Heat the oil to 360°F-375°F over medium heat.
Lightly flour your work surface to prevent sticking, then stretch the pizza dough into an approximate rectangle. Cut the dough into 8 equal portions. Stretch each piece into a 5-inch circle. Evenly distribute the marinara and mozzarella cheese across the dough circles, leaving a small border around the edges for sealing.
Sprinkle the dried herbs evenly over each portion of filling, or place a fresh basil leaf on top if preferred. Fold one side of the dough over the filling to create a half-moon shape, then press the edges firmly to seal. Carefully place one or two panzerotti into the hot oil at a time. Fry for approximately two minutes per side, or until they puff up and turn a rich golden brown. Allow them to cool slightly before serving.
