Panzerotti with ricotta and salami

Ingredients

• 1 kgleavened dough
• to tastemashed ricotta
• to tastefresh mozzarella, diced
• to tasteNeapolitan salami, cut into small pieces
• as neededpeanut oil
• to tastesalt

Instructions

1. 1

   Divide the dough

   Divide the dough into fairly large pieces. If you like, leave them to rise for a further 15 minutes.

2. 2

   Shape the discs

   Roll each piece into a disc 8–10 cm in diameter.

3. 3

   Add the filling

   Place mashed ricotta, diced fresh mozzarella and small pieces of Neapolitan salami in the centre of each disc.

4. 4

   Season the filling

   Drizzle the filling with a little oil and add salt.

5. 5

   Seal the parcels

   Fold each disc over to make a half-moon, then press along the edge to seal the two sides together.

6. 6

   Fry the panzerotti

   Fry the panzerotti in hot peanut oil.

What are panzerotti?

Panzerotti are small, folded dough parcels that are typically filled and fried. They are especially associated with southern Italy, including Puglia, where filled fried dough is a familiar street-food and home-cooking tradition.

This version pairs creamy ricotta and mozzarella with savoury Neapolitan salami. The dough forms a crisp exterior around a soft, rich centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 22g protein, 57g carbs, 25g fat.

The dough supplies most of the carbohydrates, while ricotta, mozzarella and salami contribute protein and fat; frying oil adds further fat. The filling quantities and oil absorption are unspecified, so the nutrition estimate is approximate. Serve with a generous salad or vegetables for a more balanced plate.

Choosing the filling

Ricotta: Mash it before filling so it is easy to spoon into the dough. Since the recipe gives no amounts, keep the filling modest enough to leave a clear border for sealing.

Mozzarella and salami: Dice the mozzarella and cut the salami into small pieces, as specified. Smaller pieces are easier to distribute across each parcel.

Rolling and sealing

Even discs: Roll the dough to the stated 8–10 cm diameter, keeping the thickness fairly even so the parcels cook consistently.

Firm edges: Keep filling away from the rim, fold the dough into a half-moon and press the edges together all the way along. A clean, well-sealed edge helps keep the filling inside during frying.

Frying for the right texture

Hot oil: The recipe calls for hot oil but does not specify a temperature. Fry in batches without crowding the pan, and watch for a golden exterior.

Doneness: The dough should be cooked through and crisp, while the cheese inside is soft. Let excess oil drain briefly before serving.

Allowing time to rise

Optional rest: After dividing the dough, the recipe gives an additional 15-minute rise as an option. This short rest can make the pieces easier to roll and shape.

Plan around the dough: The total time is not specified, and it will depend on the leavened dough you use and whether you include the optional rest.

Serving the panzerotti

Serve them hot, when the dough is crisp and the cheese is soft. A simple green salad or lightly dressed vegetables make a fresh contrast to the rich filling.

Take care when biting into a freshly fried parcel, as the melted cheese inside can be very hot.

Recipe notes & tips

• Keep the filling in the centre of each disc and leave the edges clear.
• Press the whole seam firmly closed before frying.
• Fry in batches so the panzerotti have room to cook evenly.
• Drain the fried panzerotti briefly before serving.
• Include the optional 15-minute rise if the dough feels difficult to roll.

Variations

• Herb ricotta: Mix finely chopped basil or parsley into the ricotta before filling.
• Peppery filling: Add a little black pepper to the cheese and salami.
• Extra mozzarella: Increase the mozzarella while keeping the filling small enough to seal.
• Milder salami: Use a less strongly flavoured salami in place of the Neapolitan salami.
• Oven finish: Bake the sealed parcels instead of frying, allowing for a different texture and cooking time.

Common mistakes to avoid

• Overfilling: Too much filling makes sealing difficult; use a modest amount and leave a clean rim.
• Uneven discs: Thick and thin areas cook differently; roll each disc to an even thickness.
• Loose seams: Filling can escape through gaps; press firmly around the entire edge.
• Crowded frying: Too many parcels at once can cook unevenly; fry them in batches.
• Serving immediately: Hot filling can burn; let the panzerotti rest briefly before eating.

How to store

Store cooled panzerotti in an airtight container in the fridge for up to 2 days. Reheat in an oven until hot throughout to help restore some crispness; they are best freshly fried.

Frequently asked questions