Street-Style Panzerotti with Tomato and Mozzarella

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Hand-folded panzerotti filled with fresh tomato, mozzarella, and basil, fried until golden and bubbling with melted cheese — a classic Italian street snack. This Italian-inspired street-food recipe, ready in about 45 minutes, pairs pizza dough, fresh mozzarella, ripe tomatoes 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: 30 min Cook: 15 min Serves 6 Italian cuisine 350 cal/serving

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Ingredients

1 lb store-bought or homemade pizza dough
8 oz, diced fresh mozzarella
2 medium, diced ripe tomatoes
1/4 cup chopped fresh basil leaves
for frying, about 2 cups olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 cup for dusting all-purpose flour

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Instructions

Step 1: On a lightly floured surface, roll out 1 lb pizza dough into a 12-inch circle and cut into 6 equal rounds, about 6 inches each.
Step 2: In a small bowl, combine 8 oz diced fresh mozzarella, 2 diced ripe tomatoes, 1/4 cup chopped fresh basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
Step 3: Spoon about 2 tablespoons of the filling onto one half of each dough round, leaving a 1/2-inch border.
Step 4: Moisten edges with water and fold dough over to form a half-moon. Press edges firmly and crimp with a fork to seal.
Step 5: Heat about 2 cups olive oil in a deep skillet over medium heat to 350°F. Fry panzerotti in batches for 3-4 minutes per side until golden brown and puffed.
Step 6: Remove with a slotted spoon and drain on paper towels. Serve warm immediately.