Italian Fried Panzerotti with Tomato and Mozzarella Filling

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden-fried pockets of dough stuffed with a savory blend of fresh tomato, mozzarella, and basil for an irresistible Italian street snack. This Italian-inspired street-food recipe, ready in about 105 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 90 min Cook: 15 min Serves 6 Italian cuisine 350 cal/serving

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Ingredients

2 cups all-purpose flour
1 tsp active dry yeast
3/4 cup warm water
2 tbsp olive oil
1/2 tsp salt
8 oz, diced fresh mozzarella
1 cup diced ripe tomatoes
10 leaves, chopped fresh basil leaves
for deep frying vegetable oil (for frying)
1/4 tsp garlic powder
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water and let sit for 5 minutes until foamy.
Step 2: In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well and add the yeast mixture and 2 tbsp olive oil. Stir until a dough forms.
Step 3: Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a towel, and let rise for 1 hour until doubled in size.
Step 4: Meanwhile, mix 8 oz diced fresh mozzarella, 1 cup diced ripe tomatoes, 10 chopped fresh basil leaves, 1/4 tsp garlic powder, and 1/4 tsp black pepper in a bowl.
Step 5: Heat vegetable oil in a deep pan to 350°F for frying.
Step 6: Punch down dough and roll to 1/4-inch thickness. Cut into 6-inch circles. Spoon 2 tbsp filling onto one half of each circle, fold dough over, and press edges to seal tightly.
Step 7: Fry panzerotti in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels and serve warm.