Italian Panzerotti

Ingredients

• 500 g Pizza dough (Store-bought or homemade, divided into small balls)
• 250 g Fresh mozzarella (Drained and chopped into small pieces)
• 0.5 cup Tomato sauce (Simple marinara or passata)
• Dried oregano (To taste)
• Vegetable oil (For deep frying)

Steps

1. 1

   Prepare your dough and divide it into small, equal-sized balls (roughly the size of a lemon). Let them rest until they are easy to stretch.

2. 2

   On a lightly floured surface, roll or stretch each dough ball into a flat circle, approximately 1/4 inch thick.

3. 3

   Place a small spoonful of tomato sauce in the center of each dough circle, followed by a portion of the chopped fresh mozzarella and a pinch of dried oregano.

4. 4

   Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring there are no air pockets or gaps where cheese could leak out.

5. 5

   Heat vegetable oil in a deep pan or deep-fryer to approximately 350°F (175°C).

6. 6

   Carefully lower the dough pockets into the hot oil. Fry in batches, turning occasionally, until the outside is golden brown and crispy.

7. 7

   Remove the panzerotti from the oil and drain on paper towels. Serve immediately while the center is hot and the cheese is melted.

Notes

Be careful when eating as the filling remains extremely hot ('a mouth-burner'). Ensure the edges are crimped very tightly to prevent the mozzarella from leaking into the frying oil.

Nutrition per serving

• appetizer
• snack
• deep-fried
• street food
• comfort food
• vegetarian