Panzerotti Recipe

Italian Panzerotti, also known as Panzarotti, are like deep fried mini calzones that are filled with cheesy goodness! Use your favorite store-bought pizza dough or make your own.

Course Appetizer, Main Course

Cuisine Italian

Keyword panzerotti

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 247kcal

Author Angela Allison

Ingredients

neutral-flavored oil (for frying) canola or vegetable oil (about four cups)
flour for dusting
1 pound pizza dough
½ cup marinara sauce
1 cup shredded mozzarella
2 tablespoons chopped parsley for serving (optional)

Instructions

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.
While the oil is heating, cut the dough into 6 equal-sized balls. Lightly flour a work surface and press and pull each dough ball into a 5-inch round circular shape.
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.
Fold the dough over the filling 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.
Fry the panzerotti in batches of two until golden brown, about 2 minutes per side. Use a slotted spoon to remove from pan and drain on a paper towel. Let cool for 5 minutes before serving. Sprinkle with chopped parsley if desired.

Notes

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.

- 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.

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