Panzerotti are like little Calzoni; stuffed with a variety of fillings and fried. They are a popular street food in Puglia. This dough recipe can be used for any filling – tomato and mozzarella, prosciutto and burrata or Nutella! I love to add a little mascarpone with the Nutella too. This recipe is super easy to make but plan in advance, the dough needs 3 hours to rest!
- 3 1/4 cups AP flour
- 2 tablespoons sugar
- 3 tsp salt
- 2 tsp Active dry yeast
- 3 tablespoons Olive oil
- 1 cup water
- Vegetable Oil for frying
1. Combine flour, sugar, salt, yeast in a bowl and mix gently with a whisk to fully incorporate ingredients.
2. Create a well in the center of the flour and pour olive oil and water into the center.
3. Using a wooden spoon, mix ingredients until they come together. Gently knead no longer than 20 seconds to form a dough ball.
4. Let the dough ball rest in the bowl, covered in plastic wrap for 2 hours at room temperature.
5. Divide dough into small pieces and roll out flat circles about 4 inches in diameter.
6. Let rest in a rimmed baking sheet covered in plastic wrap for another hour.
7. Once bench rest is complete, you can begin filling the panzerotti – in this case we are using Nutella!
8. Add a large spoonful of Nutella to the center of each dough.
9. Wet your fingers with water and rim the edges. Fold dough over to seal and pinch the edges to close.
10. Fry in a deep pan or dutch oven filled with about 3 inches of vegetable oil over medium heat until golden brown on both sides.
11. Let cool on a drying rack and enjoy!