With our recipe for Panzerotti you can easily prepare the popular yeast bags yourself. In this article you will not only find the classic Apulian recipe with tomatoes and mozzarella, but also a vegan version with spinach.
Italian Panzerotti come from southern and central Italy and are especially popular in Puglia cuisine. Panzerotti tastes best freshly prepared. In this article you will find the recipe for a vegetarian and a vegan filling. You can also just use the ingredients you have at home. So Panzerotti is well suited for use of leftovers.
Use food for the Panzerotti organic seal: They contain no synthetic pesticides and come from organic farming. To support species-appropriate farming, you need to pay attention to organic quality, especially when it comes to animal products: For farmers whose products EU organic seal carry stricter guidelines than for conventional companies. The Cultivation Societies natural soil, organic soil and demeter pay more attention to animal welfare.
Panzerotti: recipe and preparation
(Photo: CC0 / Pixabay / jeanvdmeulen)
For the Panzerotti, you first prepare a simple yeast dough. While the yeast dough rests, you can prepare the filling. The handy size of the Panzerotti makes it an ideal finger food for parties or cozy evenings at home.
Panzerotti with tomatoes and mozzarella
- Preparation: about 20 minutes
- Cooking/baking time: about 6 minutes
- Crowd: 8 pieces
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300 ml
water
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21g
fresh yeast
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0.5 tsp
sugar
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500g
flour
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1 teaspoon
Salt
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2 tablespoons
olive oil
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Filling:
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375g
Mozzarella
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250 ml
sifted tomatoes
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2
sprigs of basil
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1
sprig of thyme
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For baking:
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fry oil
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First prepare the batter for the Panzerotti. You can find out how to do this in our article Make your own pizza dough: Recipe for homemade pizza.
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Cover the dough in the bowl with a tea towel and let it rise in a warm place for at least 20 minutes.
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While the dough is resting, you can prepare the filling. First, cut the mozzarella into cubes and let it drain in a sieve.
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Place the crushed tomatoes in a bowl.
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Wash the herbs and pick the leaves from the stems.
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Chop the basil into small pieces and add the chopped basil leaves together with the thyme leaves to the tomato passata in the bowl.
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Add the mozzarella cubes and mix well.
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Sprinkle the work surface with a little flour.
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Remove the yeast dough from the bowl, place it on the work surface and divide the dough into eight equal pieces.
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Roll out a piece of dough with a rolling pin on a floured work surface. The rolled out piece of dough should be about the size of your hand.
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Use a tablespoon to put the filling in the center of the dough and fold the two halves over each other. Be careful not to grease the edge of the dough so that the ball remains closed while frying.
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Press the ends close together, fold over once and press down with the tines of a fork.
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Repeat steps ten to twelve until you have filled and shaped all the Panzerotti.
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Heat the oil for frying in a high sided saucepan to frying temperature.
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Fry the panzerotti for about 4 to 6 minutes. Turn them over several times as they sizzle in the oil. This will brown the Panzerotti evenly.
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Allow the finished Panzerotti to drain briefly on kitchen paper to absorb the excess oil.
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Serve the panzerotti freshly fried with a large bowl of green or tomato salad.
Vegan Panzerotti: recipe and preparation of the spinach filling
(Photo: CC0 / Pixabay / Showmeyourflowers)
If you want to prepare the Panzerotti vegan, you can skip the mozzarella vegan mozzarella substitute. Alternatively, we can show you a quick recipe for a vegan spinach filling for the Panzerotti here.
Panzerotti with vegan spinach filling
- Preparation: about 5 minutes
- Cooking/baking time: about 10 minutes
- Crowd: 8 pieces
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500g
fresh young spinach
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1
Onion
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2 tone(s)
garlic
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2 tablespoons
olive oil
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1 piece
rosemary sprig
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Wash the spinach leaves and discard any spoiled leaves.
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Peel the onion and cut it into fine cubes.
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Peel the garlic and crush the cloves with a knife.
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Pour the oil into a saucepan and heat it.
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Fry the onions at medium temperature until translucent. Keep stirring so the onions don’t burn.
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Add the spinach leaves and crushed garlic cloves and mix well.
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Detach a few needles from the rosemary sprig and chop them into small pieces.
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Add the chopped herbs to the spinach and simmer for a few minutes to thicken.
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Fill the prepared Panzerotti dough and fold the two halves over each other. Be careful not to grease the edge of the dough so that the ball remains closed while frying.
-
Press the ends close together, fold over once and press down with the tines of a fork.
-
Heat the oil for frying in a high sided saucepan to frying temperature.
-
Fry the panzerotti for about 4 to 6 minutes. Turn them over several times as they sizzle in the oil. This will brown the Panzerotti evenly.
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Allow the finished Panzerotti to drain briefly on kitchen paper to absorb the excess oil.
Panzerotti: You should know that
(Photo: CC0 / Pixabay / alepiccoli77)
Panzerotti – that is the plural of the word “Panzerotto” – are stuffed and fried yeast bags. The name comes from the Italian word “panza” which means stomach. That is why the name “Panzarotti” for the spherical dumplings is also common. The recipe for Panzerotti comes from the southern Italian regions of Apulia and Campania. The dough and filling vary by region. There are Panzerotti with various savory fillings and a variety similar to pizza. A variant is sweet Panzerotti filled with jam, which you can find baked in restaurants and served sprinkled with sugar and cinnamon.
Panzerotti are very common in Italy as a street food to take away. The popular Italian fast food is significantly smaller than the pizza calzone, which is also filled. In addition, the two stuffed pizza bags differ in the way they are prepared. The Calzone pizza is baked in a stone oven and Panzerotti are cooked in hot oil.
Use a long pan to fry the panzerotti. You won’t be able to fry all the panzerotti at once, but you will need less oil overall. You should only use frying fat once and then dispose of it correctly. You can find out how to do this in the article Throw away frying oil: This is how you do it right.
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