Panzerotti Fritti

Panzerotti fritti hail from Puglia, where the name nods to their plump little “belly” shape. Street vendors seal pizza dough around mozzarella and tomato passata, then deep-fry the half-moons until they puff golden and crisp.

Serves 6 · 30 min prep · 15 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb pizza doughBakery
• 10 oz mozzarellaDairy
• 3/4 cup tomato passataPantry
• 1 tsp oreganoSpices
• as needed oil for deep fryingPantry

Instructions

1. 1Roll discs; fill with mozzarella and tomato.
2. 2Seal half-moons tightly.
3. 3Fry until puffed and golden.
4. 4Drain; eat hot.