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Four vegan Italian panzerotti on a plate, one is cut in half so the tomato and mozzarella filling is visible. Some tomatoes and basil leaves in the background.
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Vegan Italian Panzerotti

Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 6 panzerotti
The deep-fried calzone from Apulia.

Equipment

  • pot
  • bowl
  • pastry board
  • spoon
  • fork
  • sieve/skimmer
  • cloth
  • absorbent paper
  • food thermometer (optional)
  • toothpick (optional)

Ingredients

Dough

  • 250 g baking flour (8.8 oz)
  • 130 ml lukewarm water (4.4 fl oz)
  • 10 g fresh yeast (or 2 g/0.07 oz of dry brewer's yeast) (0.35 oz)
  • 1 Tbsp olive oil
  • 1 tbs sugar
  • 1 tbs salt

Filling

  • 120 g tomato sauce (4.2 oz)
  • 200 g plant-based mozzarella (shredded) (7 oz)
  • salt
  • black pepper
  • dried oregano

Frying

  • frying oil

Instructions 

  • Dissolve the yeast in lukewarm water, together with sugar and salt.
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  • On the pastry-board, place the flour and gradually add the liquid part while mixing.
    Add the oil and knead until you have a smooth and elastic dough. If needed, add a little more water.
    Let the dough rise for 2 hours in a warm place, covered with the cloth.
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  • Now divide the dough into 6 equal parts and let them rise again for 20-30 minutes, still covered.
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  • In the meantime, let's prepare the filling. In the bowl, mix tomato sauce and mozzarella. Add oregano, salt and black pepper to taste.
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  • On the pastry-board, roll out each piece of dough, creating some disks (approx. diameter: 10 cm/3.9 in).
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  • Place 1 generous Tbsp of filling in the centre of each disk. Dampen the edges with some water, then close them forming crescents. Seal the edges with the fork.
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  • Heat abundant frying oil in the pot (keep in mind that the panzerotti have to be fully immersed).
    Do the toothpick test: immerse the toothpick in the oil, when you see bubbles around it, the oil is ready. If you have a food thermometer, the right temperature is 170° C/338° F.
    Deep-fry one or more panzerotti (depending on the size of your pot) until they are golden brown and crispy.
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  • Drain the panzerotti on absorbent paper. Serve warm and enjoy!

Notes

Alternative Cooking: Baked
Instead of deep-frying, you can cook them in a 200° C/390° F preheated oven for 20 minutes (until golden brown). We recommend brushing them with some extra virgin olive oil before baking.
Storage
We advise against freezing.
Course: Main Course, Snack
Cuisine: Italian, Vegan
Keyword: fried, mozzarella, street food, tomato