Panzerotti in the Air Fryer
Panzerotti are Puglia's answer to a small calzone: soft crescents of yeast dough filled with thick tomato, mozzarella and fresh basil. In the air fryer, they turn golden and crispy with just a brushing of olive oil instead of a pot of deep-frying oil.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Cutting board
- 1 Knife
- 1 Brush
Ingredients
180 ml water Lukewarm
10 g yeast Fresh
1 tbsp olive oil
1 tsp salt
300 g plain flour Preferably tipo 00
Filling
200 g chopped tomatoes ½ tin
1 tbsp tomato purée- 1 pinch salt
250 g mozzarella 2 balls, drained
16 leaves fresh basil
For brushing
- 2 tbsp olive oil
Instructions
Yeast dough
- Dissolve 10 g yeast in 180 ml water in a mixing bowl, and stir in 1 tbsp olive oil and 1 tsp salt.
- Knead in 300 g plain flour a little at a time, and continue for 8-10 minutes, until the dough is smooth, soft and supple.
- Leave the dough to rise, covered, in a warm place for about 60 minutes, until it has almost doubled in size.
Filling
- Press 200 g chopped tomatoes lightly in a sieve, and let them drain for 15 minutes, so the filling becomes thick.
- Mix the drained tomatoes with 1 tbsp tomato purée and 1 pinch salt. The tomato filling should be thick and almost free of moisture.
- Cut 250 g mozzarella into small cubes, and let them drain on kitchen paper while the dough rises. Pat them dry before use.
Shaping
- Divide the dough into 8 equal pieces, and roll out each piece with a rolling pin on a lightly floured worktop into a thin, round disc about 13 cm in diameter.
- Fill one half of each disc with tomato filling and mozzarella cubes, divided evenly between the 8 discs, and place 16 leaves fresh basil on top, 2 on each. Leave a 1 cm border free along the edge.
- Fold the disc over the filling into a crescent, and press the edge tightly together with a fork, so the filling doesn't run out during baking.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Brush the crescents on both sides with 2 tbsp olive oil.
- Bake 4 panzerotti at a time in a single layer with a little space between them at 180 °C for 12 minutes. Turn them carefully after 6 minutes, so they turn golden on both sides.
- Repeat with the last 4 panzerotti at 180 °C for 12 minutes, and turn them again after 6 minutes.
Serving
- Let them cool for 3-4 minutes before serving, as the filling is very hot.
Notes
Tips for the best result:
Drain the tomatoes and mozzarella thoroughly, and don't overfill the crescents. Wet filling or too much filling will make the edge burst open in the air fryer. Press the edge firmly shut with a fork, and brush the basket lightly with oil so the dough doesn't stick. About panzerotti:
Panzerotti (singular: panzerotto) are street food from Puglia in southern Italy. They resemble a calzone but are smaller, and are traditionally deep-fried. Here, they're brushed with olive oil and baked in the air fryer instead, which gives a crispy, golden crust with far less fat. Variation:
Add a pinch of dried oregano to the tomato filling, or add a few cubes of cooked ham or salami along with the mozzarella. Serving:
Serve panzerotti warm with a green salad, or as a snack with extra tomato sauce for dipping. Serving size:
This recipe makes 8 small panzerotti, 2 per serving. If you have a small air fryer, you can bake them in 3 batches at the same temperature and time per batch.
Drain the tomatoes and mozzarella thoroughly, and don't overfill the crescents. Wet filling or too much filling will make the edge burst open in the air fryer. Press the edge firmly shut with a fork, and brush the basket lightly with oil so the dough doesn't stick. About panzerotti:
Panzerotti (singular: panzerotto) are street food from Puglia in southern Italy. They resemble a calzone but are smaller, and are traditionally deep-fried. Here, they're brushed with olive oil and baked in the air fryer instead, which gives a crispy, golden crust with far less fat. Variation:
Add a pinch of dried oregano to the tomato filling, or add a few cubes of cooked ham or salami along with the mozzarella. Serving:
Serve panzerotti warm with a green salad, or as a snack with extra tomato sauce for dipping. Serving size:
This recipe makes 8 small panzerotti, 2 per serving. If you have a small air fryer, you can bake them in 3 batches at the same temperature and time per batch.
Nutrition
Calories: 520kcalCarbohydrates: 61gProtein: 20gFat: 22gSaturated fat: 9gPolyunsaturated fat: 2gMonounsaturated fat: 11gTrans fat: 0.3gCholesterol: 38mgSodium: 730mgPotassium: 265mgFiber: 3gSugar: 2gVitamin A: 740IUVitamin C: 4mgCalcium: 280mgIron: 1.7mgNet carbohydrates: 58g
