Best Easy Panzerotto Fritto Recipe

In a large bowl, combine the flour, 1 teaspoon kosher salt, and instant yeast. Add lukewarm water and olive oil, and knead for 10 minutes until a smooth, elastic dough forms. Cover and let rise in a warm spot until doubled, about 1 hour.

While dough rises, prepare the filling: In a bowl, mix crushed tomatoes with oregano, black pepper, and remaining kosher salt. Stir in 2 teaspoons olive oil and set aside to allow flavors to meld.

Once dough has doubled, punch down and divide into 5 equal balls. On a lightly floured surface, roll each ball into a 7-inch round, keeping the remaining balls covered to prevent drying.

Spoon a few tablespoons of tomato mixture onto half of each round, leaving a 1/2-inch edge. Top with shredded mozzarella. Fold dough over to create a half-moon, and press edges tightly to seal; crimp if desired.

In a deep skillet or pot, heat vegetable oil to 350°F. Fry panzerotti in batches without crowding, about 2 minutes per side, turning as needed until golden brown. Drain on a paper towel-lined rack and serve hot.