Total time: 2hr 40m
Preparation Time: 40m

For 8 piece

Nutritional Information

Contains 363 Kcal, 20g Protein, 31g Carbohydrates, 17g Fat


  • Dough
  • 300 g white flour
  • 0.5 bunch sage, finely chopped
  • 0.5 bunch oregano, finely chopped
  • 1 tsp salt
  • 1.75 dl water
  • 0.5 cube yeast (approx. 20 g)
  • 2 tbsp olive oil
  • To shape
  • 8 tbsp tomato puree
  • Filling
  • 200 g salami in slices
  • 300 g mozzarella, torn into pieces
  • 200 g tomato, sliced
  • 0.25 tsp salt
  • 0.5 bunch basil, roughly torn
  • a little white flour
  • a little pepper
  • To deep-fry
  • oil for deep-frying

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  • Dough

    Mix the flour, herbs, salt and yeast in a bowl. Add the water and oil, mix. Knead to form a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature.
  • To shape

    Divide the dough into eighths. On a lightly floured surface, flatten, stretch or roll out the pieces of dough (each approx. 13 cm in diameter). Spread 1 tbsp of tomato puree on each piece, leaving a border of approx. 1 cm.
  • Filling

    Top one half of each piece of dough with the tomatoes, salami, mozzarella and basil, season. Fold the free half over the filling. Press the edges down firmly. Dust the panzerotti with a little flour.
  • To deep-fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C (see tip). Using a slotted spoon, lower the panzerotti into the hot oil in batches. Deep-fry for approx. 3 mins., turn and fry for a further 3 mins. until cooked. Remove and drain on paper towels.
  • Tip:

    To check the temperature of the oil, dip a wooden pick into the oil. If lots of bubbles appear, the oil is hot enough. Alternatively, you can check the temperature with a meat thermometer.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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