Authentic home cooking from Italy, with US measurements. 
Puglian Panzerotti
Puglian panzerotti made with a leavened dough using a mix of flours—perfect for an appetizer or a casual get-together, enjoying a hot panzerotto and savoring its delicious filling of tomato and mozzarella.
Puglian Panzerotti
Puglian panzerotti made with a leavened dough using a mix of flours—perfect for an appetizer or a casual get-together, enjoying a hot panzerotto and savoring its delicious filling of tomato and mozzarella.
Open in Cookpad AppSteps
- 1
Mix the flours in a bowl. Dissolve the yeast in a little warm water taken from the total amount. Add the yeast to the flour and start kneading, gradually adding water until the dough is semi-firm. Transfer to a work surface and knead in the oil, then the salt. The dough should be soft and elastic. Place in a bowl, cover, and let rise for 1 hour or until doubled in size.
- 2
After rising, divide the dough into balls, cover, and let rise for another 20 minutes. Then take one ball.
- 3
Roll it out.
- 4
Fill with diced mozzarella and crushed tomatoes, and Pecorino Romano cheese. Season the filling with salt and pepper.
- 5
Fold the dough over into a half-moon shape, pressing out the air to prevent the panzerotto from opening while frying.
- 6
Heat oil in a large pot to frying temperature. Fry two panzerotti at a time, using a slotted spoon to move the oil over the surface so it stays moist. Turn to brown evenly on both sides.
- 7
They're ready—see who can eat one without making a mess!
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