Soft on the outside and tasty on the inside, our panzerotti stuffed with tomato, Italian coppa and mozzarella are so “molto buoni” that one pulls the other. 

– 17 oz of ready pizza dough
– 3.5 oz of tomato sauce
– 5.3 oz of mozzarella
– 3 oz of Coppa Italiana
– Fresh oregano
– Grated Parmigiano
– Salt and pepper
– Peanut oil for frying


  1. Start by preparing the filling of panzerotti – in a bowl, mix the tomato sauce with a little oil, salt, pepper, parmesan, and oregano.
  2. Roll out the dough on a floured surface with a rolling pin to get a 0.08 – 0.12in thick dough.
  3. Divide the dough into several smaller balls, roll out each ball into the shape of a small pizza and spread the prepared sauce on them.
  4. Dice the mozzarella and cut the Coppa into julienne strips and place them in the centre of the small pizzas.
  5. To seal the panzerotti, fold and press each dough into half-moon shapes. If necessary, brush the edges of panzerotti with a little water to seal the dough.
  6. Fry the mini panzerotti in 175°F peanut oil and brown them on both sides.
  7. Strain and place them on kitchen paper.
  8. Serve immediately.
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