Fried panzerotti (calzone)



Fried panzerotti (calzone)

Fried panzerotti, also called calzoni, are typical of Apulian cuisine. Crescents of leavened dough, very similar to pizza dough filled with mozzarella, tomato and oregano. Fried panzerotti are widespread from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. They are called fried panzerotti in Puglia and fried pizza in Campania, and you can buy this delicious food directly from the many street rotisseries. Fried calzone is in fact a tasty street food to enjoy at any time! On the street, but also at home, fried panzerotti are perfect for a dinner in cheerful company, what are you waiting to organize a nice "panzerottata" at home with friends and family? With GialloZafferano's recipe, you will be surprised by the excellent result!

Check out other pizzas and focaccias recipes:


Ingredients for 10 panzerotti
Flour 00 2 ¼ cups (250 g)
Manitoba flour 2 cups (250 g)
Water 1 ¼ cup (285 g) - lukewarm
Extra virgin olive oil 2 tsp (8 g)
Fresh brewer's yeast 1.8 tsp (8.5 g)
Sugar 1 tsp (5 g)
Fine salt 2 tsp (10 g)
for the filling
Fior di latte mozzarella cheese 2 cups (250 g)
Tomato puree 7 oz (200 g)
Fine salt to taste
Oregano to taste
Extra virgin olive oil to taste
for frying
Vegetable oil to taste

How to prepare Fried panzerotti (calzone)

To prepare fried panzerotti, start with the leavened dough. Pour flour 00 and manitoba flour 1 into a bowl, crumble fresh brewer's yeast 2 and add sugar 3. 

Add half the water 4 and start working with a flat pastry cutter 5. Then add salt 6,

the remaining water 7 and keep working with a flat pastry cutter 8. Then add oil 9

and start kneading with your hands 10. As soon as the dough has taken on consistency, place it on a flat surface and knead for a few minutes until it is smooth and homogeneous 11. Then shape into a sausage 12

and cut it into 10 pieces of about 3 oz (80 g) each 13. To form the balls, flatten a portion of dough on the work surface and bring all sides of the dough towards the center. Then pound each portion, gently squeezing with the palm of the hand towards the work surface and making a rotating movement 14. Then place the balls on a tray, spaced well apart 15,

cover with a cloth 16 and let rise for an hour and a half, until they have doubled in volume. Meanwhile, make the filling. Cut the mozzarella into cubes 17 and put it to drain 18.

Heat a drizzle of oil 19 in a saucepan and pour in the tomato puree. Adjust the salt 20 and cook over low heat for about 15 minutes. When it is ready, transfer the sauce into a bowl, flavored with dried oregano 21.

Mix well and cool 22. Take the balls, now risen 23. Take one, pat it carefully on a lightly floured surface 24

and then roll it with a rolling pin 25. You will need to get a round disk about 1/10" (2 mm) thick. Place first the tomato puree 26 and then the mozzarella 27 in the center of each circle.

Close it by folding your dough in a crescent moon shape 28, taking sure to seal the ends carefully 29. Trim the edge with a smooth wheel or a sharp knife 30.

At this point 31 heat plenty of vegetable oil in a saucepan at 325° F (170° C) and fry your panzerotti, 1 or 2 at a time 32. As soon as they return to the surface, turn them over 33.

To cook them evenly, just turn them often 34. Drain on absorbent paper 35 and continue cooking the others. When the panzerotti are ready, serve them hot 36!


We recommend eating fried panzerotti right away, but if you prefer, you can keep them in the fridge for a couple of days.


Add ham, salami, eggplant or spinach to your panzerotti! If the dough shrinks a bit while it is being rolled out, set it aside for a few minutes and then continue rolling it out.