Fried Apulian Panzerotti

04/14/2025

Fried panzerotti are one of the most iconic dishes of traditional Apulian cuisine. Their signature half-moon shape makes them instantly recognizable, while their crispy crust and soft, gooey center create an unforgettable taste experience. Perfect as an appetizer for a casual dinner or as street food to enjoy on the go, these small calzones can be filled with a variety of delicious ingredients. Making them is simple—just allow the right time for the dough to rise, and you're ready to cook! Put on your apron and get ready to fry panzerotti following the recipe of our Cesarina Domenica, a native of Noci, a charming village in the heart of Puglia.

“This recipe brings back fond memories of my childhood by the sea, when my mom and I would make panzerotti to enjoy warm summer evenings together".

Fried Apulian Panzerotti (calzone)

Crispy on the outside, soft on the inside: the Italian street food everyone loves

DifficultyEasy

Preparation time8h

Cooking time5m

Servings6

€

CostMedium

Ingredients

1 kg of remilled semolina
600 g of water
30 g of extra virgin olive oil
30 g of salt
10 g of sugar
10 g of yeast

Method

In a bowl, mix the semolina, oil, sugar, salt, and yeast. Slowly add the water and knead until you get a smooth dough.
Cover and let it rise for 4 to 5 hours.
Take the dough and form small balls (about 50 g each, for around thirty panzerotti). Cover them and let them rise for another two hours.
Then, roll out the dough balls into a circular shape and fill them with your preferred stuffing (mozzarella, tomato, and capers; mozzarella and salami; or just pickled vegetables for a vegetarian option).
Fold into a half-moon shape and fry in plenty of oil until golden brown.