Apulian Panzerotti

Dissolve the yeast and sugar in lukewarm water in a small bowl. Let it sit for 5–10 minutes until frothy.

In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, mixing to form a soft dough. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour or until it doubles in size.

Prepare the filling by combining crushed tomatoes, oregano, salt, and pepper in a small bowl. Dice the mozzarella and other optional ingredients like ham or ricotta.

Once the dough has risen, divide it into 8 equal portions. Roll each portion into a circle approximately 6 inches (15 cm) in diameter. Add a spoonful of tomato sauce to the center of each circle, followed by diced mozzarella and optional fillings.

Fold each circle into a half-moon shape, sealing the edges by pressing firmly with a fork.

Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the panzerotti in small batches, cooking each for about 2–3 minutes on each side until golden brown. Use a slotted spoon to remove them and drain them on paper towels.

Serve immediately while the crust is crispy and the cheese is perfectly melted. Panzerotti are best enjoyed fresh and warm!