Italian Fried Panzerotti with Tomato and Mozzarella Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.1 (13 ratings) Prep: 90 min Cook: 15 min Serves 6 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Heat vegetable oil in a deep pan to 350°F for frying.
  6. 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.
  7. Step 7: Fry panzerotti in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels and serve warm.

Frequently asked questions

How long does Italian Fried Panzerotti with Tomato and Mozzarella Filling take to make?

Total time is about 105 minutes (90 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Fried Panzerotti with Tomato and Mozzarella Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Italian Fried Panzerotti with Tomato and Mozzarella Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Fried Panzerotti with Tomato and Mozzarella Filling for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Fried Panzerotti with Tomato and Mozzarella Filling?

Italian street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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