Panzerotti with mushrooms, mozzarella and ham

Ingredients

• 1 kgyeasted dough
• to tastetomato passata
• to tastemushrooms
• to tastemozzarella and cooked ham
• to tastepeanut oil

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 the rounds

   Roll each piece out with a rolling pin into a disc 8–10 cm in diameter.

3. 3

   Add the filling

   Spoon tomato passata, mushrooms, mozzarella and cooked ham into the centre of each disc.

4. 4

   Season the filling

   Drizzle with a little oil and season with salt.

5. 5

   Seal the parcels

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

6. 6

   Fry until golden

   Fry the panzerotti in very hot seed oil.

What are panzerotti?

Panzerotti are filled, folded parcels of yeasted dough, associated especially with southern Italy and often enjoyed fried. Their half-moon shape encloses a savoury filling that softens and melts as it cooks.

This version combines tomato, mushrooms, mozzarella and cooked ham. Keeping the filling modest and sealing the edge firmly helps the parcels hold together in the hot oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 16g protein, 58g carbs, 15g fat.

The dough provides most of the carbohydrates, while mozzarella and cooked ham contribute protein and fat; frying adds further fat, and the cheese also adds saturated fat. Pair one panzerotto with a generous salad or vegetables for a more balanced plate.

Choosing the filling

Tomato passata: use it sparingly so the dough does not become wet or difficult to seal.

Mushrooms: slice them finely so they fit neatly inside each parcel. If they are particularly moist, cook off some of their liquid before filling.

Mozzarella and ham: cut or tear them into small pieces for an even filling that is less likely to push through the seam.

Shaping and sealing

Roll the dough into the stated 8–10 cm discs, keeping the rounds evenly thick where possible. Place the filling in the middle, leaving a clear border around it.

Fold the dough into a half-moon and press the edges together firmly. Wipe away any filling on the border first, as it can stop the dough from sticking.

Frying safely

The method calls for very hot seed oil; peanut oil is listed among the ingredients. Use a deep, stable pan and avoid filling it too high, leaving room for the oil to bubble.

Lower the panzerotti in carefully and fry in batches. The recipe does not give a frying time, so watch for a golden exterior and make sure the dough is cooked through.

Getting the texture right

A well-sealed parcel keeps its filling inside while the outside turns crisp. If the dough tears during rolling, patch it gently before adding the filling.

The mozzarella should be melted and the centre hot when served. Let each panzerotto drain briefly after frying to remove excess oil.

When to serve them

Serve panzerotti hot, soon after frying, when the contrast between the crisp shell and soft filling is at its best. A simple green salad or lightly dressed vegetables make a fresh counterpoint.

The stated total time is 25 minutes, including an optional 15-minute rise for the divided dough. Allow extra time if the dough needs longer to relax or if you are frying several batches.

Recipe notes & tips

• Keep a clean border around each disc so the edges can seal properly.
• Cut the mushrooms, mozzarella and ham into small pieces for easier filling.
• Do not overfill the dough, as excess filling can break the seal.
• Fry in batches rather than crowding the pan.
• Drain the cooked panzerotti briefly before serving.

Variations

• Add herbs: mix a little chopped basil or oregano into the tomato filling.
• Use a different cheese: substitute a well-drained melting cheese for the mozzarella.
• Make it vegetarian: leave out the cooked ham and add extra mushrooms.
• Add pepper: season the filling with freshly ground black pepper.
• Try a richer tomato filling: add a little grated hard cheese to the passata.

Common mistakes to avoid

• Too much passata: excess moisture can make the dough soggy; use only enough to lightly coat the filling.
• Filling the edges: sauce or cheese on the rim can prevent sealing; leave a clear border.
• Loose seams: press firmly all along the half-moon edge before frying.
• Crowded frying pan: too many parcels at once make frying harder to manage; cook them in batches.
• Oil that is not hot enough: the dough may absorb more oil; wait until the oil is very hot before frying.

How to store

For the best texture, eat the panzerotti freshly fried. Refrigerate leftovers in a covered container for up to 2 days, then reheat in an oven until hot; they may soften in the microwave.

Frequently asked questions