Fried Panzerotti (Calzones)
Category: Leavened Dough | Servings: 10 Pieces
Nothing beats the allure of golden, crispy, and perfectly fried Panzerotti (Calzones), especially when they’re stuffed with rich tomato sauce and gooey mozzarella. This traditional Italian street food will make you feel like you’re walking through the bustling markets of Puglia. Let’s dive into crafting these little pockets of joy.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 250 g |
| Manitoba flour | 250 g |
| Water | 285 g |
| Extra-virgin olive oil | 8 g |
| Fresh yeast | 5 g |
| Sugar | 5 g |
| Fine salt | 10 g |
| Fresh mozzarella (Fiordilatte) | 250 g |
| Tomato purée (passata) | 200 g |
| Fine salt (for filling) | To taste |
| Oregano | To taste |
| Extra-virgin olive oil (for sauce) | As needed |
| Vegetable oil (for frying) | As needed |
Nutritional Information (Per Panzerotto)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Total Fat | ~12 g |
| Carbohydrates | ~25 g |
| Protein | ~6 g |
| Sodium | ~300 mg |
Instructions
Step 1: Prepare the Dough
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In a large mixing bowl, combine the all-purpose flour and Manitoba flour.
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Crumble the fresh yeast into the flours, ensuring it’s evenly distributed.
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Add half of the water and mix gently to start forming a dough.
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Sprinkle in the sugar and salt, followed by the remaining water.
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Drizzle in the extra-virgin olive oil and begin kneading by hand.
Tip: Start kneading in the bowl, then transfer the dough to a clean, floured surface to achieve a smooth and elastic consistency.
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Once the dough is ready, shape it into a log and divide it into 10 equal portions, approximately 80 g each.
Step 2: Shape the Dough Balls
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Take one portion of dough and flatten it slightly on your work surface.
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Fold the edges of the dough inward to the center, repeating on all sides.
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Roll the dough into a ball by cupping your hand over it and using a gentle rotating motion against the surface.
Tip: This technique ensures your dough balls are smooth and rise evenly.
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Place the balls onto a tray, spaced apart, and cover with a clean kitchen towel. Let them rise for about 2 hours, or until doubled in size.
Step 3: Prepare the Filling
- Heat a drizzle of extra-virgin olive oil in a small saucepan.
- Add the tomato purée, season with a pinch of salt, and sprinkle in oregano to taste.
- Simmer for a few minutes until the sauce thickens slightly, then allow it to cool.
- Dice the fresh mozzarella into small cubes and set aside.
Step 4: Assemble the Panzerotti
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Once the dough balls have risen, take one and place it on a lightly floured surface.
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Use a rolling pin to flatten the dough into a circular disc, about 2 mm thick.
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Spoon a small amount of tomato sauce into the center of the disc.
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Add a few cubes of mozzarella on top.
Tip: Avoid overfilling to prevent the Panzerotti from bursting during frying.
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Fold the dough over the filling to form a half-moon shape.
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Press the edges firmly to seal, ensuring no filling leaks out.
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Trim the edges with a smooth-edged pastry cutter or a sharp knife for a clean finish.
Step 5: Fry to Perfection
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Heat vegetable oil in a deep pan until it reaches 180°C (356°F).
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Carefully lower the Panzerotti into the oil, one or two at a time. Avoid overcrowding the pan.
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Fry until golden brown, flipping occasionally for even cooking.
Tip: The Panzerotti will float to the surface as they cook. Gently turn them with a slotted spoon.
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Once cooked, transfer the Panzerotti to a plate lined with paper towels to absorb excess oil.
Serving Suggestions
Serve the Panzerotti while they’re still warm and crispy for the ultimate indulgence. These fried calzones are perfect for parties, family dinners, or even as a delightful snack. Pair them with a simple arugula salad or enjoy them with a cold drink for an authentic Italian experience.
Enjoy the crispy, cheesy, and savory goodness of these Fried Panzerotti, brought to you with love from Love With Recipes!
