Total: 2 hr 40 min. | Active: 40 min.
Nutritional value / piece: 363 kcal
, Fat: 17 g
, Carbohydrate: 31 g
, Protein: 20 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
½ bunch oregano, finely chopped
½ bunch sage, finely chopped
1 tsp salt
½ cube yeast (approx. 20 g)
1 ¾ dl water
2 tbsp olive oil

To shape

8 tbsp tomato puree


200 g tomatoes, cut into slices
200 g salami in slices, sliced
300 g mozzarella, torn into pieces
½ bunch basil, roughly torn
¼ tsp salt
a little pepper
a little white flour

To deep-fry

oil for deep-frying
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How it's done

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Mix the flour, herbs, salt and yeast in a bowl. Add the water and oil, mix. Knead to form a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature.

To shape

Divide the dough into eighths. On a lightly floured surface, flatten, stretch or roll out the pieces of dough (each approx. 13 cm in diameter). Spread 1 tbsp of tomato puree on each piece, leaving a border of approx. 1 cm.


Top one half of each piece of dough with the tomatoes, salami, mozzarella and basil, season. Fold the free half over the filling. Press the edges down firmly. Dust the panzerotti with a little flour.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160 °C (see tip). Using a slotted spoon, lower the panzerotti into the hot oil in batches. Deep-fry for approx. 3 mins., turn and fry for a further 3 mins. until cooked. Remove and drain on paper towels.

Good to know
Tip: To check the temperature of the oil, dip a wooden pick into the oil. If lots of bubbles appear, the oil is hot enough. Alternatively, you can check the temperature with a meat thermometer.

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