Panzerotti with ricotta, prosciutto and Parmesan

Ingredients

• 1 kgyeasted dough
• to tastericotta
• to tasteprosciutto crudo and Parmesan shavings
• to tastepeanut oil
• to tastesalt

Instructions

1. 1

   Divide the dough

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

2. 2

   Roll into rounds

   Use a rolling pin to roll each piece into a disc 8–10 cm in diameter.

3. 3

   Add the filling

   Put ricotta, prosciutto crudo and Parmesan shavings in the centre of each disc.

4. 4

   Season the filling

   Drizzle a little oil over the filling and add salt.

5. 5

   Seal the parcels

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

6. 6

   Fry until golden

   Fry the panzerotti in hot peanut oil.

What are panzerotti?

Panzerotti are filled, folded dough parcels associated with southern Italian cooking, particularly Apulia. They are often fried and served hot, with a crisp shell around a soft filling.

This version pairs mild ricotta with salty cured ham and Parmesan. Keeping the filling centred and sealing the edges firmly helps the parcels hold together in the oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 13g protein, 49g carbs, 16g fat.

The dough supplies most of the carbohydrates, while the ricotta and Parmesan contribute fat and protein; the prosciutto adds protein and salt. The amount of filling and oil absorbed will affect the final balance, so serve a panzerotto with salad or vegetables for a more varied plate.

The dough and filling

Yeasted dough: divide it into fairly large portions so each parcel has room for a generous pocket of filling. The optional 15-minute rest gives the pieces a little more time to rise before rolling.

Cheese and ham: use ricotta, prosciutto crudo and Parmesan shavings as listed. Avoid piling the filling too high, which can make the edges difficult to seal.

Rolling and sealing

Even rounds: roll each portion to 8–10 cm across, keeping the dough reasonably even in thickness. A consistent round makes it easier to fold and cook the parcels evenly.

Firm edges: fold the dough into a half-moon and press the rim together all the way around. Check for gaps before frying, as an open seam can let filling escape.

Frying cues

Hot oil: the recipe calls for frying in hot oil but gives no temperature. Heat it carefully and fry in manageable batches so the pan does not become crowded.

Golden finish: look for a crisp, golden exterior, then lift the panzerotti out and let excess oil drain. Take care when handling them, as the filling will be very hot.

Serving ideas

Serve the panzerotti soon after frying, while the exterior is crisp and the cheese centre is warm. A simple green salad or sliced tomatoes can make the plate feel fresher alongside the rich filling.

Recipe notes & tips

• Keep the ricotta filling modest so the dough can close securely.
• Press the full edge together and check for gaps before frying.
• Fry in batches rather than crowding the pan.
• Let the fried parcels drain briefly before serving.
• Allow the panzerotti to cool a little before biting into the hot filling.

Variations

• Add black pepper: season the ricotta filling with a little freshly ground pepper.
• Use mozzarella: replace some of the ricotta with mozzarella for a stretchier centre.
• Add herbs: mix chopped parsley into the ricotta for a fresh note.
• Make smaller parcels: divide the dough into smaller pieces for snack-sized panzerotti.

Common mistakes to avoid

• Overfilling the dough: use a smaller amount so the seam can close properly.
• Weak seals: press firmly around the entire edge to help prevent leaks.
• Uneven rounds: roll the dough to a consistent thickness for more even frying.
• Crowding the pan: fry in batches so the parcels have room to cook.
• Serving immediately: let the panzerotti cool briefly because the filling retains heat.

How to store

These are best eaten freshly fried. Refrigerate leftovers in a covered container for up to 2 days, then reheat in an oven or air fryer until hot; the exterior may be less crisp than when freshly cooked.

Frequently asked questions