A crunchy (apulian) Italian panzerotti recipe: with ham, tomato & mozzarella.

panzerotti recipe

Course Appetizer
Cuisine Italian
Servings 30 small panzerotti
Author Claudia Rinaldi | Gourmet Project



  • 17.5 oz 00 flour 500 gr
  • 1 cube fresh brewer’s yeast 0.9 oz - 25 gr
  • 3.5 oz milk 100 ml – room temperature
  • 2.6 oz unsalted butter – room temperature 75 gr
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar

Filling & frying:

  • 1 cup tomato passata puree
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 1 mozzarella
  • 3.5 oz ham (or prosciutto cotto) 100 gr
  • 2 cups vegetable frying oil


  1. Dissolve the yeast in the milk.
  2. In a mixer or bowl, mix all the ingredients, including the milk-yeast mixture. Work with your hands or dough hook until a ball forms. Add a few teaspoons of water if necessary, but gradually.
  3. Sprinkle some flour on the bottom of a bowl, place the ball, cover it with a damp cloth and let rise for 2 hours. A hot spot (next to the radiator or inside the oven - light on).

  4. Season the tomato puree with salt and oil. Julienne the ham and finely dice the mozzarella.
  5. Once the dough has raised, divide it and form 3 inches (6-7 cm) diameter balls.

  6. Roll them out (0.25 inches – 0.5 cm height).

  7. Cut out the dough with a circular cutter (or a mug).

  8. Place a teaspoon of tomato sauce, 2-3 cubes of mozzarella and ½ teaspoon of ham in the center of each circle.

  9. Lightly brush some water over the perimeter edges and fold the dough into a crescent shape. Press with your fingertips to seal.

  10. Heat a couple of cups of frying oil (i used a wok) and fry the panzerotti less than a minute per side, until lightly golden brown. Serve hot.