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 milk 100 ml – room temperature
  • 2.6 unsalted butter – room temperature 75 gr
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar

Filling & frying:

  • 1 cup tomato passata
  • 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) is the ideal position.
  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. Roll them out (0.25 inches – 0.5 cm height) to get a round shape (I rolled out and shaped with a circular cutter). Place a teaspoon of tomato sauce, 2-3 cubes of mozzarella and ½ teaspoon of ham in the center of each circle. Lightly brush some water over the perimeter edges and fold the dough into a crescent shape. Press with your fingertips to seal. If you want you can use a decorated cutter to make edges cuter.
  6. 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.