Whip up a batch of irresistible ham-and-cheese panzerotti with this easy, foolproof recipe.
If you love crispy pastries with a rich filling and that unbeatable pull of melted cheese, panzerotti are exactly what you’re after.
This Italian classic is a little like a savory stuffed doughnut, and thanks to the soft, airy dough, it’s perfect for lunch, dinner, or sharing with friends. The prep is simple, and the payoff will win over anyone who loves homemade comfort food.
Italian Panzerotti with Ham and Cheese Recipe
Golden, crispy on the outside and irresistibly cheesy on the inside, these homemade Ham-and-Cheese Panzerotti are the ultimate Italian comfort food.
Ingredients
For the dough
- 4 cups all-purpose flour 500 g
- 1 cup warm milk 240 ml
- 2 tbsp oil 30 ml
- 1 tbsp active dry yeast 10 g or half a cube of fresh yeast
- 1 tsp sugar
- 1 tsp salt
For the filling
- 7 oz ham or smoked pork loin 200 g finely chopped
- 7 oz mozzarella or provolone shredded (about 2 cups)
- 4-5 tbsp ketchup
- oregano to taste
For frying
- oil
Instructions
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Make the dough:
Pour the warm milk into a large bowl, then stir in the yeast, sugar, and a spoonful of flour. Let it sit for about 10 minutes, until the yeast activates and turns foamy.
Add the oil and salt, then work in the rest of the flour a little at a time. Knead until you have a smooth, elastic dough.
Cover the bowl with a clean kitchen towel and set it in a warm spot for about 45 minutes, or until the dough has doubled in size.
Shape the panzerotti:
Punch down the risen dough and divide it into 10 to 12 equal balls.
Roll each ball out with a rolling pin into a circle about ¼ inch (5 mm) thick, roughly the size of a small plate.
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Fill them:
Spread a little ketchup over one half of each circle. Add the ham (or pork loin), then the shredded cheese, and finish with a sprinkle of oregano.
Seal them:
Fold the empty half of the dough over the filling to form a half-moon.
Press the edges firmly with your fingers, then crimp them with a fork so the filling doesn't leak out while frying.
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Fry them:
Heat a generous amount of oil in a deep skillet.
Fry the panzerotti over medium heat on both sides until they turn a beautiful golden color with a crisp crust.
Transfer them to a paper-towel-lined plate to drain any excess oil.
Serve:
Serve the panzerotti warm, while the cheese is still melted and creamy. They're delicious with plain yogurt, a cool dipping sauce, or whatever sauce you love best.
Recipe Video
Recipe Notes
Nutritional Information (Per Serving)
| Serving Size | Approximately 165 g |
| Calories | 340 kcal |
| Carbohydrates | 33 g |
| Protein | 15 g |
| Fat | 17 g |
| Saturated Fat | 5.5 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 7 g |
| Trans Fat | 0 g |
| Cholesterol | 30 mg |
| Sodium | 650 mg |
| Potassium | 180 mg |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Vitamin A | 220 IU |
| Vitamin C | 2 mg |
| Calcium | 180 mg |
| Iron | 2.2 mg |
Pro Tips
- For an even richer filling, toss in mushrooms, olives, spicy cured sausage (pepperoni works too), sweet corn, or fresh bell pepper.
- Want a lighter version? Bake the panzerotti at 400°F (200°C) for about 20 minutes, until golden.
- They taste best fresh, but a quick spin in the oven crisps them right back up.
@mariamaj_12 #CapCut My mother’s panzerotti, made with homemade dough and filled with ricotta, ham, and mozzarella. We used to grab them too hot to touch—because waiting wasn’t an option.#panzerotti #ricotta #cheese #homemadedough #foodtiktok #homemadefood #comfortfood #mamacooking #fyp #viraltiktok ♬ original sound – mariabonadio12
If you’re thinking about something more meaty and faster to make, think about Italian beef sandwiches! Super easy to make and too tasty to miss out on! Be sure to check out this article on the best sides to serve them with, and by the way, these sides work perfectly with panzerotti as well!
