Panzerotti Recipe
a fried mini-calzone from Apulia (the “heel of the boot”) and the house specialty at Bari.
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Ingredients
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Dough
Filling
Frying
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine the flour and salt. Make a well in the center, pour in the yeast mixture and olive oil.
- 3
Knead Dough
Mix everything together until a dough forms. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 5
Combine Fillings
In a mixing bowl, combine ricotta, mozzarella, parmesan, cooked spinach, salt, and black pepper. Mix until well combined.
Assemble and Fry
- 6
Roll Out Dough
Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball). Roll each ball into a circle about 5 inches in diameter.
- 7
Fill Panzerotti
Place a spoonful of the filling on one half of the dough circle. Fold the other half over the filling and press the edges firmly to seal. You can crimp the edges for a decorative touch.
- 8
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry Panzerotti
Carefully place the filled panzerotti in the hot oil, a few at a time, and fry for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.