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Tomato and Mozzarella Panzerotti
IT EN ES FR

Tomato and Mozzarella Panzerotti

The soul of Apulian street food. These savory turnovers feature a crispy, light dough filled with a classic combination of tomato and melting mozzarella cheese.

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Vota
Temperature
400°F
Cook Time
8 min
Prep Time
15 min
Servings
3
pers.

🛒 Ingredients

  • 1 sheet rectangular pizza dough
  • 5.3 oz mozzarella cheese, well-drained
  • 3.5 oz tomato puree
  • Dried oregano, to taste
  • Salt, to taste
  • Extra virgin olive oil, for brushing

👨‍🍳 Instructions

1

Unroll the pizza dough and cut out circles using a round cutter.

Step 1
2

Season the tomato puree with salt and oregano. Place one teaspoon of the seasoned puree and a portion of mozzarella in the center of each dough circle.

Step 2
3

Fold the dough over to form a half-moon. Press the edges firmly with the tines of a fork to seal.

Step 3
4

Lightly brush the surface of each panzerotto with olive oil. Cook at 400°F for 8 minutes, or until golden and puffed.

Step 4

Nutrition Facts

Amount per 1 serving
🔥340Kcal
🥩14gPro
🍞38gCarbs
🥑16gFat

💡 Chef's Tip

"Ensure the edges are sealed completely to prevent the filling from leaking during cooking."

Lab Tested Verified Method ⏱️ Last check: Apr 2026

❓ Frequently Asked Questions

How to store Tomato and Mozzarella Panzerotti?
Let it cool completely, then store in an airtight container in the fridge for 2-3 days.
Can I cook this from frozen?
Yes, add about 20-30% more time compared to the standard recipe and check halfway through.
How to reheat leftovers?
Use the air fryer at 320°F (160°C) for 3-5 minutes to restore crispiness. Avoid the microwave.

⚡ Energy Savings

See how much you save by cooking with air instead of an oven.

Traditional Oven --
Air Fryer --
Net Savings --
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