Oozing with cheese and filled with ham, this pan-fried panzerotti recipe is perfect whenever you are craving something salty, cheesy, and savory. You only need a handful of ingredients to pull them together and they are surprisingly easy to make.
To begin making the pan-fried panzerotti, you begin by making a dough with flour, baking powder, salt, olive oil, and water. Then, once it has been kneaded, it gets divided into four portions and each one is rolled out into a circle and topped with slices of ham and cheese. Next, the entire circles get folded in half to form half moon shapes and then the edges are sealed so that the filling doesn’t come out. Finally, you pan fry them on both sides until they are golden, which makes them a healthier choice than traditional panzerotti that are fried in hot oil.
What are Pan-fried Panzerotti?
Pan-fried panzerotti is inspired by the traditional panzerotti that originated in the Apulia region of Italy. Usually, they include a filling of tomato sauce and mozzarella, and are fried in hot oil, but this version is a little different. They have the signature half moon shape but rather than deep-frying the panzerotti, they are pan-fried, and instead of the traditional tomato sauce and cheese filling, they have ham and cheese inside them. The results are a savory pastry that you can enjoy either as a snack or as part of a main meal with a side salad.
Pro Tips
- It is important that you thoroughly knead the dough so it is smooth and has elasticity. Once you can stretch a small piece out thinly without it tearing, you will know you have kneaded your dough enough.
- If you find that your dough is sticking to the rolling pin as you roll it out, you can dust the rolling pin and top of the dough with a little extra flour.
- Thoroughly pinch the edges of the panzerotti together so that they don’t open up during the cooking process.
- Be careful that you don’t cook the panzerotti over too high of heat as you don’t want them to burn during the cooking process. Medium level heat is a good place to start and then you can adjust the heat level as needed.
Frequently Asked Questions
Are Panzerottis Better Pan-fried or Fried?
Both baking and frying have their benefits so it just depends on which method you prefer. While fried panzerotti might have a more golden color and crisper texture, pan-fried panzerottis will be lower in fat with a softer more bread-like texture.
Is a Panzerotti and a Calzone the Same Thing?
No, while they are very similar, they aren’t the same thing. For one thing, panzerotti are smaller than calzone, and for another, panzerotti are usually fried in hot oil while calzones are baked in the oven.
Can I Add Other Fillings to Pan-fried Panzerotti?
Yes, you can! If you prefer traditional tomato sauce and mozzarella, you can use those ingredients instead. The ham and cheese panzerotti would also be delicious with added vegetables like sauteed mushrooms and peppers or wilted spinach.
How to Store Pan-fried Panzerotti
Leftover panzerotti should be stored in a sealed container in the fridge where they should stay fresh for up to 3 to 4 days. You can then reheat them in the oven or an air fryer which will crisp them up and heat them through.
Ingredients
How to Make Pan-fried Panzerotti
In a bowl, whisk the flour with the baking powder and salt until combined. Stir in the olive oil and water until a dough forms. Then, knead it until the dough is smooth and elastic.
In a bowl, whisk the flour with the baking powder and salt until combined. Stir in the olive oil and water until a dough forms. Then, knead it until the dough is smooth and elastic.
Use a pizza cutter to remove excess dough and seal the edges with a fork.
Divide the dough into four portions and roll each portion out thinly.
Serve and enjoy!
Arrange ham and cheese on each portion and fold them in half.
Use a pizza cutter to remove excess dough and seal the edges with a fork.
Cook them in a pan on the stove until they are golden on both sides.
Serve and enjoy!
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