Panzerotti Recipe: Fried Italian Tomato Mozzarella Pockets 2026

Panzerotti are golden, crispy pockets of pizza-style dough filled with melted mozzarella, tomato and oregano, then fried until puffed and bronzed. They are a beloved specialty of southern Italy, and the name is said to come from the Italian word pancia, meaning belly, a nod to their plump, filled shape.

The classic filling is the one we use here: tomato, mozzarella and oregano. Many other versions exist too, with spinach, eggplant, zucchini, anchovies or mortadela, but this simple trio keeps things fresh and satisfying.

Serve them piping hot so the cheese is still gooey inside, with a caprese salad on the side for a full Italian menu at home.

Ingredients for Panzerotti

For 8 panzerotti

• 300 g strong bread flour
• 200 g all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 7 g dry baker's yeast
• 270 ml water
• 1 tablespoon extra virgin olive oil
• 200 g mozzarella
• 100 g whole peeled tomatoes
• Salt
• 1 teaspoon oregano

How to Make Panzerotti Step by Step

1. Mix the dry ingredients

Start with the dough. Put 300 g strong bread flour and 200 g all-purpose flour into a bowl. Add 1 teaspoon salt, 1 tablespoon sugar and 7 g dry baker's yeast.

2. Add the water

Mix all the dry ingredients together, make a well in the center and pour in 270 ml warm water. Stir to combine.

3. Incorporate the oil

Add 1 tablespoon extra virgin olive oil and work it into the dough.

4. Mix and knead

Work the dough for 2 minutes, then cover and let it rest for 10 minutes. Repeat this process 2 more times.

5. Knead with rests and let rise

After the 3 rounds of kneading and resting, the dough will look smooth and even. Oil a bowl, place the dough inside, cover and let it rise for 1-2 hours, depending on room temperature, until it doubles in volume.

6. Make the filling

While the dough rests, make the filling. Mix 200 g mozzarella cut into small pieces with 100 g peeled tomatoes cut into pieces. Add salt and 1 teaspoon oregano. Stir the ingredients together and set the filling aside.

7. Degas the dough

Once the dough has doubled in volume, punch it down to deflate it before shaping the portions.

8. Divide and stretch the dough

Divide the dough into 8 portions of about 100 g each. Stretch each portion and shape it into a round. You can use a cutter or a bowl to help you get them perfectly round.

9. Fill each portion

Fill each portion of dough with the mozzarella, tomato and oregano filling.

10. Fold and seal

Fold the portions over and seal them. First close them by pressing both edges together. Then fold them over and finally use a fork to seal them.

11. Fry the panzerotti

Fry the panzerotti one at a time until golden brown on both sides.

12. Drain on paper towels

As you fry them, place the panzerotti on paper towels to remove excess oil.

13. Serve hot

Serve them very hot so you can enjoy them with the cheese still melted inside.

Tips for the Best Panzerotti

Keep the filling simple and fresh

The classic tomato, mozzarella and oregano trio is what makes these pockets shine. Use good-quality mozzarella and whole peeled tomatoes, and season with just a touch of salt and oregano so the flavors stay bright.

Seal the edges well

A tight seal is what keeps the cheese from leaking into the oil. Press the edges firmly first, fold them over, then crimp with a fork. If any filling escapes, the panzerotto can open up while frying.

Fry at the right temperature

Fry the panzerotti one at a time in hot oil so they puff and turn golden without absorbing too much grease. Drain them on paper towels as they come out, and serve immediately while the interior is still molten.

30 Home-Cooked Recipes I Keep Coming Back To

If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

When a rich, indulgent treat is calling my name, I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luxurious Chocolate Mousse Cake recipe. And on days when only something fruity and soothing will do, this timeless French Tarte Tatin recipe is my go-to.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the trick.

Tapas and Mediterranean flavors are a constant craving, so I switch between this punchy Basque Tuna with Tomato recipe, golden Patatas Bravas Air Fryer recipe, silky Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. And when the occasion begs for something a touch fancier, this elegant Italian Vitello Tonnato recipe is what I serve.

Come lunch or dinnertime, these are the dishes I hand out to friends most often: a soul-warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deeply savory Italian Bolognese Sauce recipe, and velvety Chicken Croquettes in Thermomix recipe. For something more substantial, out comes this oven-baked Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this succulent Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, boldly seasoned Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also make an effortless appetizer or snack.

And when I'm hosting and mixing drinks alongside a full menu, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing the table with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes to Cook for the Family

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes are built on three things: simplicity, techniques you can trust, and flavor that really pops.

Every recipe gathered here is one I genuinely cook over and over — whether it's a fast solo meal or a spread I'm putting together for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is a favorite of mine when I want something that feels fancy yet comes together without fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled after the celebrated Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture pays off, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When something light and unfussy sounds right, I tend to go with the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for cozier, heartier fare, I'm quick to suggest the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the fast weeknight winner One Pot Pasta Recipe.

Sharing dishes from across the globe is another joy of mine — among them the genuine Sorropotún de Bonito Fish Stew Recipe, golden Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it delivers great texture while saving time. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for anyone steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and completely gratifying without any gluten.

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