Panzerotti Palermo Style / Panzerotti Palermitani

Panzerotti are a fried street food and there are many variations of them in the southern regions of Italy; fillings can have meat, vegetables, or cheese and tomato.  I have also experimented with baking instead of frying with good results.  The dough is light and easy to work with.


Makes 12


  • Dough
  • 2 1/2 cups unbleached all purpose flour
  • 1 1/2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon fresh or dried yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 3 tablespoons lard, Crisco or butter, cut into bits
  • Filling
  • 1 1/2 cups mozzarella pearls
  • 1 cup Tomato Basil Sauce
  • Salt and pepper to taste
  • 1 1/2 teaspoons dried oregano or 1 tablespoon fresh
  • Sliced ​​ham (optional)
  • Oil for frying


  1. Filling
  2. In a bowl combine the tomato sauce and pearls; add salt, pepper and oregano.
  3. Dough
  4. Combine flour, sugar and salt in a bowl.
  5. Dissolve yeast in the 1/2 cup warm water. Pour the yeast mixture and milk into the flour mixture and knead with your hands; work in the butter a little at a time; then combine to form a ball of dough.
  6. Place in a bowl, cover, and let rise until doubled in size.
  7. Punch down dough and roll into a 15 inch diameter. Use a 6 inch round cutter and stamp out circles. Re-roll dough to make more circles.
  8. If using the ham, trim slices to fit inside the dough circles, leaving a quarter inch of dough at the edge so that the turnover can be sealed shut. Place a small amount of the tomato mixture on the ham in the center of each circle; fold over to make a turnover and seal the edges with water and a fork. Place them spaced apart on parchment lined baking sheets. Cover with towels and let rise until doubled in size.
  9. Fry in hot oil until golden. Or bake them in a preheated 375°F oven for 20 to 25 minutes until golden brown. Serve hot.

This recipe was featured on Season 29 - Episode 2911.

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