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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



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


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


In a bowl combine the tomato sauce and pearls; add salt, pepper and oregano.

Combine flour, sugar and salt in a bowl.

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.

Place in a bowl, cover, and let rise until doubled in size.

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.

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.

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 is featured on show 2911 – Little Surprise Packages.


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