Panzerotti (Turnovers) | Crispy Fried Calzone with Cheese & Tomato finger food perfect for parties

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Welcome to Fork Yeah! 🍕✨ Today, we’re making panzerotti—crispy, golden Italian turnovers stuffed with melty cheese and savory tomato sauce. These fried calzone pockets are perfect for a snack, lunch, or dinner!
Panzerotti (Italian Turnovers) Calzone
IngredientsFor the dough:
300 ml warm water
30 g fresh yeast (or mother yeast)
1 tsp sea salt
1 tbsp vegetable oil (or lard)
750 g all-purpose flour
For the sauce:
200 ml strained tomato
1 garlic clove, minced
Salt and black pepper, to taste
A couple pinches of oregano
3–4 fresh basil leaves
A drizzle of extra virgin olive oil
For the filling:
Cheese of your choice: bocconcini, mozzarella, burrata, gorgonzola, buffalo mozzarella, Swiss, or a mix
For frying:
Canola oil, peanut oil, or shortening

Instructions
1. Make the dough
In a large steel or glass bowl, add warm water, fresh yeast, sea salt, and vegetable oil (or lard). Mix until the yeast and salt are dissolved.
Add about 650 g of the flour and mix well. Use the remaining flour gradually until the dough becomes firm and smooth, pulling away cleanly from the bowl.
Let the dough rest for 5 minutes.
2. Portion the dough
Divide the dough into 40 g pieces. Place them spaced apart on a tray, cover to prevent air from getting in, and let rest for 3 hours, until doubled in size.
3. Prepare the sauce
In a small pan, combine strained tomato, garlic, salt, pepper, oregano, basil, and a drizzle of olive oil. Simmer gently for 10–15 minutes.
4. Shape the panzerotti
Roll each dough ball into a small circle.
Add a spoonful of sauce and some cheese in the center.
Fold the dough over to form a half-moon shape, pressing edges tightly to seal.
5. Fry the turnovers
Heat oil in a medium pan over medium-low heat.
Fry panzerotti for about 5 minutes per side, until golden brown and crisp.
6. Serve
Drain briefly on paper towels and serve hot.
Enjoy your delicious Italian turnovers!


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