Tomato and mozzarella pockets

Tomato and mozzarella pockets

Panzerotti con pomodoro e mozzarella

Sharing Puglia
Alicia Taylor

Panzerotti, or frittelli, which can either be sweet or savoury, originated in central and southern Italy, especially in Puglia. They are small versions of the calzone or closed pizza, but are made with a softer dough. You could fill these pockets with anything you like, such as English spinach, onions, anchovies, ham or cheese. This is southern Italian street food at its best.


Quantity Ingredient
500g 00 flour
250ml full-cream milk
25ml extra-virgin olive oil
pinch sugar
10g salt
5g dried yeast
200g mozzarella, grated or shredded
400g tinned chopped tomatoes, drained
12 basil leaves, torn
1 egg, beaten
olive oil, for brushing or deep-frying


  1. Place the flour on a large wooden board or in a large bowl. Make a well using your fingers and add the milk, olive oil, sugar, salt and yeast. Using either your hands or a wooden spoon, gradually mix the flour into the liquid until it comes together in a ball. Knead the dough on a well-floured work surface (or continue working on the board if using) for 5 minutes or until the dough is smooth and elastic.
  2. Place the dough in a lightly oiled bowl and cover with plastic wrap. Leave it to rest at room temperature for 30 minutes. Divide the rested dough into 5 cm balls and leave these balls covered for another 30 minutes to rise.
  3. If you want to bake the panzerotti, preheat the oven to 180°C and grease a baking tray.
  4. On a floured work surface, take one of the balls and roll it out thinly until it is approximately 10 cm in diameter and 5 mm thick. Place a piece of mozzarella on one half of the disc and top that with a small teaspoon of the tomato. Top with a piece of basil leaf. Season well with salt and pepper and brush the edges of the disc with a little of the beaten egg.
  5. Fold over one half of the dough to create a half-moon shape and seal the edges well using a fork. Repeat with the remaining dough balls. As you finish them, place the filled pockets on the baking tray and cover with a tea towel as you complete the remainder.
  6. If you want to bake the panzerotti, brush them with some olive oil and cook them in the oven for 20 minutes, until golden brown. Transfer to a wire rack to cool. If you want to deep-fry the panzerotti, heat approximately 5 cm of oil in a large deep frying pan to 170°C and deep-fry the panzerotti for 5 minutes or until golden brown. Drain on paper towel. The panzerotti are best eaten immediately, but they can be reheated in a hot oven for 10 minutes.
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