Name: Italian Holiday Panzerotti (Mini Calzones) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 16
Cuisine: Italian
Ingredients: 3 cups all-purpose or 00 flour; 1 cup warm water; 2 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil; 1 ½ cups low-moisture shredded mozzarella; ¾ cup marinara or tomato sauce (thickened); ½ cup ricotta cheese (optional for creaminess); ¼ cup grated Parmesan; 1 tsp dried oregano; Salt and pepper to taste; Optional: chopped fresh basil or parsley; Vegetable or canola oil (about 4-6 cups)!

These delightful Italian Holiday Panzerotti, also known as mini calzones, are golden, deep-fried pockets of pizza dough stuffed with gooey mozzarella, tangy tomato sauce, and optional savory additions. A cherished Christmas Eve tradition in many Italian-American families, they pair perfectly with the Feast of the Seven Fishes for a crispy, cheesy holiday treat.

Why You’ll Love This recipe

You’ll adore these Italian Holiday Panzerotti because they capture the essence of festive Italian comfort food in a fun, handheld package. The dough fries up incredibly crispy on the outside while staying soft and pillowy inside, creating that irresistible contrast of textures. The filling bursts with classic flavors—melty mozzarella and rich tomato sauce (with hints of oregano and basil)—making each bite feel like a mini pizza explosion.

As a holiday staple, especially around Christmas Eve, they bring family together in the kitchen for rolling, stuffing, and frying fun. They’re versatile for crowds, easy to customize, and far more exciting than regular appetizers. Once you taste that hot, cheesy center dipped in extra marinara, you’ll understand why generations keep this tradition alive—pure joy in every golden bite!

Yield: 16 mini panzerotti

Italian Holiday Panzerotti (Mini Calzones) Recipe

Golden fried mini calzones stuffed with cheese and sauce—a crispy, cheesy Italian holiday favorite!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

For the dough (or use 1 lb store-bought pizza dough):

3 cups all-purpose or 00 flour
1 cup warm water
2 tsp active dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil

For the filling:

1 ½ cups low-moisture shredded mozzarella
¾ cup marinara or tomato sauce (thickened)
½ cup ricotta cheese (optional for creaminess)
¼ cup grated Parmesan
1 tsp dried oregano
Salt and pepper to taste
Optional: chopped fresh basil or parsley

For frying:

Vegetable or canola oil (about 4-6 cups)!

Instructions

Get that dough ready! If making homemade, dissolve yeast and sugar in warm water, let it bubble for 5-10 minutes. Mix in flour, salt, and olive oil to form a soft dough. Knead for 8-10 minutes until smooth—it's so satisfying! Cover and let rise in a warm spot for about 1 hour until doubled. (Or grab store-bought and let it come to room temp.)
Whip up the irresistible filling. In a bowl, combine shredded mozzarella, ricotta (if using), Parmesan, oregano, a pinch of salt/pepper, and just enough tomato sauce to bind it into a thick, cheesy mixture. Taste and adjust— it should be super flavorful and not too saucy to avoid leaks!
Divide and conquer. Punch down the risen dough and divide into 12-16 equal portions (golf ball size). Roll each into a smooth ball on a lightly floured surface—this keeps them uniform and pretty.
Roll 'em out with love. On a floured counter, roll each ball into a 4-5 inch circle about ⅛ inch thick. Keep them thin for maximum crisp but sturdy enough to hold the filling.
Stuff with cheesy goodness. Spoon 1-2 tablespoons of filling onto one half of each circle. Don't overfill—leave a border! Add extras like pepperoni if you want that holiday kick.
Seal the deal. Fold the dough over to form a half-moon. Press edges firmly, then crimp with a fork for that cute, secure seal. This prevents any delicious leaks during frying!
Heat things up. In a deep pot or Dutch oven, heat oil to 350-365°F (use a thermometer for best results). Test with a small dough scrap—it should sizzle immediately.
Fry to golden perfection. Carefully slide in 3-4 panzerotti at a time. Fry 2-3 minutes per side, basting the tops with hot oil for even browning. Watch them puff up beautifully!
Drain and dazzle. Remove with a slotted spoon to paper towels. Sprinkle with a pinch of salt right away while hot—it sticks and enhances that crunch!
Serve and celebrate! Pile on a platter, warm some extra marinara, and dig in hot. These little gems disappear fast at holiday gatherings—enjoy every bubbly, cheesy bite!

Notes

Deep-frying creates the authentic crispy texture; baking is an option but less traditional. Always supervise hot oil. For holiday flair, pair with seafood appetizers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 236Total Fat 5gSaturated Fat 2gUnsaturated Fat 3gCholesterol 9mgSodium 308mgCarbohydrates 39gFiber 2gSugar 1gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use low-moisture mozzarella to prevent soggy fillings; fresh mozzarella can release too much water during frying.
Keep oil temperature steady at 350-365°F (175-185°C) for even cooking—too low and they absorb oil, too high and they burn outside before the inside heats.
Seal edges tightly with a fork to avoid leaks; a little water or egg wash helps if dough is dry.
Fry in small batches to maintain oil heat and prevent overcrowding.
Baste the tops with hot oil while frying for uniform golden color and to avoid popping.
Drain on paper towels and season immediately with salt for extra crunch.
Prepare dough ahead and chill for easier handling.
Test one first to adjust seasoning in the filling.

Ingredients Notes

The beauty of this recipe lies in its simple, high-quality ingredients that let authentic Italian flavors shine. Start with a classic pizza dough (homemade or store-bought for ease)—it needs to be soft and stretchy for that perfect puff. For the filling, use whole milk ricotta blended with grated Parmesan or Pecorino for creamy richness and sharp tang, plus low-moisture shredded mozzarella that melts beautifully without excess water.

Tomato sauce should be a good-quality marinara or crushed tomatoes seasoned with oregano, garlic, salt, and pepper for bright acidity. Fresh parsley adds herbal freshness, while optional add-ins like mini pepperoni or diced ham bring savory depth. Oil for frying (canola, vegetable, or peanut) has a high smoke point for clean results. These components come together to create a balanced, indulgent bite that’s not overly heavy.

Variations and Substitutions

Panzerotti are endlessly adaptable to suit tastes or dietary needs. For a classic Puglian version, stick to tomato sauce, mozzarella, and oregano. Add spicy salami, prosciutto cotto, or pepperoni for a meaty kick popular in holiday feasts. Vegetarian lovers can mix in sautéed spinach, mushrooms, or roasted vegetables.

For a cheese-focused twist, try a three-cheese blend with ricotta, Parmesan, and mozzarella. Make it kid-friendly with plain cheese or add basil for freshness. Gluten-free? Use a reliable GF pizza dough. For a lighter option, bake at 425°F instead of frying (brush with oil for crispiness), though frying gives the signature crunch.

Substitute fresh mozzarella with fior di latte, or use provolone for extra sharpness. Experiment with fillings like sausage and spinach for a heartier version, or go sweet-savory with prosciutto and peas for a nostalgic Bari-style treat.

Storage Options

Best enjoyed fresh and hot, but leftovers store well. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness (avoid microwave to prevent sogginess).

Freeze uncooked assembled panzerotti on a tray, then transfer to a freezer bag for up to 2 months—fry directly from frozen, adding 1-2 minutes. Fried panzerotti can freeze for 1 month; reheat in oven. Serve with warmed marinara for dipping.