Crispy Pork Panzerotti
Golden, pillow-soft fried pastry pockets stuffed with spiced ground pork and melty mozzarella. A showstopping Italian street snack that's faster than delivery and hits every time.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- ½ lb ground pork
- 6 oz fresh mozzarella or low-moisture mozzarella, diced
- ½ cup marinara sauce
- 1 package (or 2 refrigerated pie crusts) all-purpose flour pie crust or puff pastry sheets, thawed
- ¼ cup grated Parmigiano-Reggiano
- 2 cups (or as needed) neutral oil for frying
- 1 tsp Italian seasoning
Instructions
- 1
Brown ground pork in a large skillet over medium-high heat, breaking it apart as it cooks, until no pink remains, about 5 minutes.
- 2
Stir in marinara sauce, Italian seasoning, salt, and pepper. Fold in mozzarella and Parmigiano until just combined.
- 3
Spread filling on a plate to cool slightly, about 2 minutes. Cut pie crusts or puff pastry into 3-inch circles using a cup or cutter.
- 4
Spoon 1 tbsp filling onto each circle. Fold into a half-moon, seal edges by pressing hard with a fork, then prick the top twice.
- 5
Heat oil to 350°F in a heavy pot or deep skillet. Working in batches, fry panzerotti 90 seconds per side until golden brown and crispy.
- 6
Drain on paper towels. Serve hot with extra marinara for dipping.
Tools you’ll need
- large skillet
- heavy pot or deep skillet
- candy or deep-fry thermometer
- paper towels
- fork (for sealing)
- 2.5-inch to 3-inch round cutter or cup
- slotted spoon
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