Panzerotti, known also as Panzarotti, are a classic Italian deep-fried pizza pockets recipe filled with mozzarella cheese and marinara sauce. This classic Italian street food is especially popular in Southern Italy and is made with just a few ingredients!

Panzerotti, fried calzone, on a white plate with chopped parsley on top.

If you love cheesy fried treats, you have to give this Panzerotti recipe a try! Similar to a homemade hot pocket, this authentic Italian dish is filled with gooey cheese and fried to a beautiful golden brown.

For another Italian favorite using pizza dough, don’t miss this Italian Calzone Recipe or Italian Margherita Pizza. If you preferred stuffed pizza rolls, try this Italian-American Stromboli recipe!

Table of Contents

What are Panzerotti?

Panzerotti are small, savory turnovers from southern Italy, especially popular in Puglia and Campania, known also as Calzoni Fritti. They’re made by folding pizza dough or bread dough around a filling—typically tomato sauce and mozzarella—and then frying them until golden and crispy on the outside with a melty, gooey center.

They look like mini calzones, but panzerotti are usually smaller and always fried, giving them a distinct texture and flavor.

Panzerotti on a white plate with one cut open and filling showing.

While the classic version includes tomato and cheese, you’ll also find variations filled with ham, spinach, ricotta, or even spicy salami. They’re often enjoyed as a street food or casual snack, served hot and eaten by hand.

Panzerotti vs Calzone

Italian Panzerotti and calzone are both Italian stuffed dough pockets, but they differ in size, cooking method, and regional tradition:

Panzerotti are typically smaller, deep-fried Italian turnover, that are popular in Southern Italy, especially Puglia. They’re often filled with simple ingredients like tomato and mozzarella, and have a soft, crispy texture from frying.
Calzoni (plural of calzone) are generally larger, baked, and originated in Naples. They’re made with pizza dough and can hold a heartier mix of fillings like ricotta, salami, ham, vegetables, and cheese.

In short: panzerotti = small and fried, calzone = large and baked—both delicious in their own way!

Ingredients

Pizza Dough: homemade pizza dough is the best. I recommend using my Overnight Pizza Dough. If you are short on time, you can try my Small Batch Pizza Dough that’s ready in an hour or store bought.
Marinara Sauce: use a good quality sauce like my Simple Marinara Sauce or your favorite store-bought sauce.
Mozzarella: this is one instance where shredded mozzarella will work better than fresh mozzarella. Because you frying the dough, you want the mozzarella filling to be more dry than wet.
Oil: use a neutral, high-smoke point oil for frying. I used canola oil, but you could use vegetable oil, peanut oil, or sunflower oil, depending on your preference.
Parsley: I like to garnish the panzerotti with chopped fresh parsley before serving.

How to Make Panzerotti

This classic Panzerotti recipe are like deep fried mini calzones that are filled with cheesy goodness! To start, in a large dutch oven or high-sided skillet, heat about 2 inches of oil over medium-heat until it reaches between 350-365 degrees.

Roll Out the Panzerotti Dough

Six pieces of pizza dough rolled into a round shape.

While the oil is heating, cut the room temperature pizza dough into 6 equal-sized balls. Lightly flour a work surface and press and pull each of dough balls into a 5-inch round circular shape. It is fine to use a rolling pin for this step.

Add the Filling

Marinara sauce spread on top of six pieces of rolled out pizza dough.

Spread about a tablespoon of the marinara sauce onto the center of the dough. The sprinkle on about 2-3 tablespoons of the mozzarella cheese. Repeat with the remaining dough.

Seal and Fry

Fold the dough over the filling in a half-moon shape, and seal by pinching the edges of the dough together and folding back. Then seal the edges by pressing down with the tines of a fork. Prepare all of the panzerotti and place on a baking tray while waiting to fry.

Panzerotti frying in a large pot of oil.

Fry the panzerotti in the hot oil in batches of two until golden brown, about 2 minutes per side. Use a slotted spoon to remove from pan and drain on paper towels. Let cool for 5 minutes before serving. Serve with chopped parsley if desired.

Panzerotti on a piece of paper towel on top of a wire baking rack.

Tips for Making Panzerotti

Here are some key tips for making perfect Panzerotti:

Use soft, elastic dough – A pizza-style dough that’s well-kneaded and rested will stretch easily and seal well without tearing. This Small Batch Pizza Dough recipe works great!
Seal the edges tightly – Press the edges firmly with your fingers or a fork to prevent the filling from leaking during frying.
Don’t overfill – Keep the filling minimal (a spoonful or two) so the dough stays sealed and cooks evenly.
Drain mozzarella well – Use low-moisture or drained fresh mozzarella to avoid soggy interiors or oil splatter.
Fry in hot oil (350–360 degrees) – This ensures a golden, crispy exterior and a fully melted filling.
Drain after frying – Let the panzerotti rest on a paper towel-lined tray to remove excess oil and stay crisp.

Panzerotti on a white plate with parsley on top and a side of marinara sauce.

More Italian Recipes

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.