Why Italian Panzerotti Might Be Better Than Pizza (And How to Make Them at Home)

When it comes to Italian comfort food, pizza often steals the spotlight. But in southern Italy, especially in Puglia, there is another dish locals adore just as much: panzerotti. These golden, crispy pockets of dough are stuffed with melty mozzarella and rich tomato sauce, creating a handheld treat that combines the best parts of pizza and calzone in one satisfying bite.

Panzerotti originated as humble street food, sold fresh out of hot oil by vendors who knew how to keep the dough light and airy while locking in all that cheesy goodness. Unlike oven-baked calzones, panzerotti are fried, giving them their signature crisp crust that crackles with each bite, revealing gooey filling inside. It’s the ultimate Italian snack you never knew you needed.

In this recipe guide, you’ll learn how to make authentic Italian panzerotti at home, from creating the perfect soft yet chewy dough to achieving that golden fried finish. We’ll also cover the best time to enjoy them, what to serve alongside, and the controversial truths about panzerotti that even some Italians argue over at dinner tables.

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Best Time to Eat and How to Partner

Panzerotti are traditionally enjoyed as a street food snack or light meal, making them perfect for lunch, afternoon merenda (snack), or casual dinner. In Italy, they are often eaten while walking around markets or shared among friends during festivals and family gatherings.

To partner panzerotti like a local, serve them with a simple arugula salad drizzled with lemon and olive oil, and a cold glass of sparkling water or light Italian lager to cut through the richness. For a more indulgent meal, enjoy them alongside fried zucchini blossoms or marinated olives, finishing with a small scoop of gelato for dessert.

One controversial truth is that panzerotti are often confused with calzones by tourists, but Italians will tell you they are not the same. While calzones are baked and typically larger, panzerotti are fried and smaller, with a lighter, airier dough. Mixing them up in conversation is a quick way to reveal your tourist status in southern Italy.

Another misunderstood aspect is fillings. While mozzarella and tomato sauce are classic, many locals add anchovies, spicy salami, or ricotta for extra flavor. However, purists argue that adding too many ingredients overwhelms the simple beauty of the original panzerotto, which should focus on the balance between tangy tomato and creamy mozzarella.

Finally, while panzerotti are beloved across Italy, they remain deeply tied to Pugliese identity. For locals, seeing panzerotti commercialized as “Italian empanadas” abroad feels like a dilution of their culinary heritage. To Italians, panzerotti aren’t just fried pockets—they’re a proud regional tradition rooted in family kitchens, local bakeries, and childhood memories.

How to Make Italian Panzerotti

Italian Panzerotti Recipe Ingredients

For the Dough

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon active dry yeast
3/4 cup warm water
1 tablespoon olive oil

For the Filling

1 cup mozzarella cheese, diced or shredded
1/2 cup tomato sauce or crushed tomatoes (drain any excess liquid if too watery)
Salt and pepper to taste
Fresh basil leaves, chopped (optional)
Oregano (optional)

For Frying

Vegetable oil for deep frying

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Step By Step How to Make Italian Panzerotti

Prepare the Dough

In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil.

Knead the Dough: Knead the dough by hand or using a stand mixer with a dough hook attachment for about 8-10 minutes, until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise for 1-1.5 hours, or until doubled in size.

Prepare the Filling

Dice or shred the mozzarella cheese and place it in a bowl. Add tomato sauce, salt, pepper, basil, and oregano if using. Stir to combine.

If the tomato sauce is watery, drain any excess liquid to prevent the filling from making the dough soggy.

Assemble the Panzerotti

Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a small ball. Using a rolling pin, roll each ball into a small circle, about 5-6 inches in diameter.

Spoon 1-2 tablespoons of filling onto one side of each dough circle, being careful not to overfill. Fold the dough over the filling to form a half-moon shape. Press the edges firmly with your fingers, then seal by pressing down with a fork.

Fry the Panzerotti

In a deep skillet or pot, heat vegetable oil to about 350°F (175°C). Carefully place a few panzerotti in the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.

Use a slotted spoon to remove the panzerotti from the oil and place them on a paper towel-lined plate to drain.

Tips To Make Italian Panzerotti

Fresh mozzarella or low-moisture mozzarella works best for the filling. Grate or dice it finely to help it melt evenly.

If using crushed tomatoes, drain any excess liquid to prevent soggy dough. Ensure the edges are well-sealed to prevent any cheese or sauce from leaking during frying.

Too much filling can cause the panzerotti to burst while frying, so use a moderate amount. Panzerotti are best enjoyed fresh and hot, as the cheese is gooey and the crust is perfectly crispy.

Baking Option for Healthier Panzerotti

If you prefer to bake your panzerotti instead of frying, follow these steps:

Preheat your oven to 400°F (200°C). Place the panzerotti on a baking sheet lined with parchment paper. Brush the tops with olive oil.

Bake for 15-20 minutes, or until golden brown, flipping halfway through.

How Many Calories Have Italian Panzerotti

Calories: Approximately 250-300 kcal per panzerotti
Protein: 8-10g
Fat: 12-15g (higher if fried)
Carbohydrates: 25-30g

Flavor Variations

Mix ricotta cheese with cooked spinach and Parmesan for a creamy, vegetarian filling. Add thin slices of prosciutto along with mozzarella for a savory twist.

Sauté mushrooms with garlic, then add mozzarella for an earthy filling.

Origin and History

Panzerotti is a beloved street food that hails from Puglia in southern Italy. Known for its golden, crispy exterior and molten, cheesy filling, it’s often described as pizza’s delicious, deep-fried cousin. The name “panzerotto” comes from the Italian word panza, meaning “belly,” a nod to the way the dough puffs up when fried. It became a popular snack in the mid-20th century, though its roots trace back much earlier to simple peasant recipes using leftover dough and local ingredients.

Originally, panzerotti were made as a practical way to use pizza dough scraps and whatever ingredients were on hand—often tomatoes and mozzarella. They were folded into a half-moon shape, sealed, and fried until golden and bubbly. Over time, this humble dish grew into a regional specialty, especially loved in cities like Bari.

As Italians migrated abroad, they brought panzerotti with them, spreading the tradition to North America and beyond. Today, panzerotti can be found in pizzerias, food trucks, and home kitchens worldwide. Despite their simplicity, they’ve earned a reputation as one of Italy’s most satisfying comfort foods.

While panzerotti might seem straightforward, there’s plenty of debate around what makes the “right” one. One major point of contention is the cooking method. Traditionalists insist that panzerotti must be fried to achieve the perfect crisp, slightly chewy texture. However, some prefer baking them as a lighter alternative, though purists argue that baking changes the soul of the dish.

Another heated debate revolves around fillings. Classic versions use only tomatoes, mozzarella, and a touch of oregano, but modern variations feature everything from ham and mushrooms to spicy salami and even dessert fillings. Traditionalists see this as straying too far from the original, while others embrace the creativity.

Finally, there’s the ongoing rivalry between panzerotti and pizza. Some claim panzerotti delivers all the flavor of pizza in a handheld, crispier form, while others see it as a mere snack. This playful debate has helped elevate panzerotti’s status as a dish that stands on its own.

How Long You Take to Prepare

Making panzerotti at home is easier than it looks, but it does require a little time and patience. From start to finish, the process typically takes about 90 minutes, including dough rising time. The hands-on work, however, is only around 30 minutes.

The process begins with preparing a soft, elastic dough—similar to pizza dough—and letting it rise until doubled in size. Once the dough is ready, it’s divided into portions, rolled out into circles, and filled with tomato sauce, mozzarella, and any other desired ingredients. The edges are carefully sealed to prevent leaks during frying.

Frying each panzerotto only takes a few minutes per side, creating that signature golden-brown crust. Once they’re cooked, they should be left to rest briefly on paper towels to remove excess oil while staying crisp and hot.

Serving Suggestions

Panzerotti is best enjoyed fresh out of the fryer, when the dough is still warm and the cheese is perfectly melted. Traditionally, they’re served as a casual street food, wrapped in paper, and eaten by hand. This makes them perfect for parties, picnics, or a cozy night in.

For a more refined presentation, panzerotti can be served on a platter with a side of marinara or arrabbiata sauce for dipping. A sprinkle of fresh basil or grated Parmesan on top adds a touch of freshness.

While they’re usually a savory treat, sweet panzerotti are also popular in some regions. Filled with Nutella, ricotta and chocolate chips, or fruit preserves, they offer a dessert twist that’s just as satisfying as the classic version.

Final Thoughts

Panzerotti might not have the same global fame as pizza, but it delivers an experience that’s equally delicious—and sometimes even more satisfying. The contrast between the crisp, golden dough and gooey, cheesy filling is pure comfort food perfection.

What makes panzerotti so special is its versatility. It can be kept classic or customized endlessly, making it ideal for home cooks who want to experiment while still honoring Italian tradition. And unlike pizza, it’s wonderfully portable, making it perfect for sharing or enjoying on the go.

In the end, panzerotti proves that great food doesn’t need to be complicated. With a few simple ingredients and a little love, you can bring a taste of southern Italy into your own kitchen—and maybe even discover your new favorite comfort dish.