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Apulian street food recipee

Apulian street food recipe

I preferred to use the traditional stuffing for this Apulian street food recipe, which is invariably delightful, with tomato, ham, and sticky mozzarella.
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Prep Time 20 mins
Cook Time 20 mins
Resting time 3 hrs
Total Time 3 hrs 40 mins
Course Main Course
Cuisine Italian
Servings 12 people
Calories 210 kcal


  • large frying pan
  • Knife
  • kitchen scale
  • kitchen cutting board
  • parchment paper
  • cling film
  • Fork 
  • baking tray
  • Rolling Pin
  • large bowl
  • kitchen paper


Ingredients for the dough

  • 650 gr flour
  • 60 ml Extra virgin olive oil
  • 14 gr sugar
  • 300 ml water
  • 20 gr dried brewer's yeast
  • 10 gr salt

for the filling

  • 250 gr Mozzarella
  • 200 gr ham
  • 100 gr Tomato puree
  • oregano and basil
  • Abundant peanut oil for the frying


  • Apulian street food recipe.
    Take a large bowl and sift the flour; add the yeast. Flavor the water with the sugar and then add it to the center of the flour with the oil.
    Apulian street food recipe
  • Mix the ingredients well, adding the salt towards the end. Knead the dough for at least ten minutes until you get a soft, and smooth dough. If you noticed the dough too sticky, it is advisable to add more flour; if too dry, add more water, proceeding with one spoon at a time.
  • When you are good with the texture, place the dough in the bowl, cover it with cling film and let it rise for at least 2:15 minutes or until it appears fluffy and swollen.
    Apulian street food recipe
  • While you wait, prepare the fillings: cut the mozzarella into cubes and let it drain, cut the mozzarella and tomatoes into small pieces and let them drain. Cut the ham in small slices.
  • After 3 hours, resume the dough earlier to rest and divide it into as many parts as panzerotti you want to make; in our case, we are making 22 pieces.
  • Stuff each sphere with the fillings and close them, forming half-moons, seal the edges with the help of the prongs of a fork. Place them on a baking tray, trying to keep them all at a distance from each other, and let them rise for another 40 minutes-1 hour.
  • Fry instantly to dampen the dough on both sides in plenty of extra virgin olive oil at 180 ° until entirely golden.
  • Arrange them on a plate with kitchen paper to absorb the excess oil and sprinkle with Salt. Your Apulian street food recipe is ready to be served.
  • Enjoy your meal. Buon appetito!


Panzerotti should be enjoyed hot or lukewarm! If you have to prepare them a little in advance, before serving, place them in a pan and heat them for about eight minutes in the oven at 100-120 °.
The panzerotti is very good, heated in the oven or the microwave, even the next day. However, if you have several leftovers, you can freeze them in frost bags and eat them later. Then, defrost them for a couple of minutes in the microwave or about eight minutes in the conventional oven at 160 °. They will be freshly fried.


Serving: 1gCalories: 210kcalFat: 15g
Keyword panzerotti, panzerotto
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