Recipe

Pizzoli

Crispy, golden Italian-style hand pies stuffed with mozzarella, tomato, and herbs, pan-fried for crackly edges and a gooey center.

By Matt Campbell

•

4.8

A plate of golden, pan-fried pizzoli hand pies with one cut open to show melted mozzarella and tomato filling on a rustic wooden table with a linen napkin

Jump to Recipe

Pizzoli are the kind of snack that accidentally becomes dinner. They are little Italian-style hand pies with a simple dough, a cozy filling, and a very important finishing move: a hot skillet that turns the outside into a crisp, blistered shell while the inside goes full mozzarella-lava.

This version keeps things accessible: pantry staples for the dough, jarred marinara for brightness, and mozzarella for that stretchy payoff. You can absolutely riff from here, but I recommend making the classic once so you understand the vibe. Crisp edges, soft center, and a dip of warm sauce on the side.

Measured flour, yeast, olive oil, salt, mozzarella, marinara, and dried oregano arranged on a clean kitchen counter in natural light

Why It Works

Crisp outside, tender inside: A quick pan-fry gives you that golden crunch without turning on the oven.
Big flavor with simple ingredients: Marinara, garlic, herbs, and mozzarella do the heavy lifting.
Make-ahead friendly: Refrigerate the dough overnight or assemble earlier in the day, then fry when you are ready.
Flexible: Swap fillings based on what you have, as long as you keep them not-too-wet.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool pizzoli completely, then store in an airtight container for up to 3 days. If you stack them, slide parchment between layers so they do not steam each other into softness.

Freezer: Freeze cooked pizzoli on a sheet pan until firm, then transfer to a freezer bag. They keep well for about 2 months.

Reheat for crispness: Skip the microwave if you can. Reheat in a dry skillet over medium-low heat for 2 to 3 minutes per side, or in a 375°F oven for 8 to 12 minutes until hot and crisp.

Pro tip: If the filling feels dry after reheating, warm a little marinara for dipping. Instant revival.

Common Questions

What are pizzoli, exactly?

Think of pizzoli as Italian-style stuffed dough pockets, basically a hand pie that eats like a fried calzone. The name is not as standardized as calzone or panzerotti, so you might see similar things called panzerotti, fried calzones, or “pizza fritte” depending on region and family. This recipe goes for a classic pizza-adjacent filling and a skillet fry for maximum crunch.

Can I bake them instead of frying?

Yes. Brush (or lightly spray) with olive oil and bake at 425°F for 12 to 16 minutes, until deeply golden. For best browning, rotate the pan halfway through. They will be a little more bread-y and less shatter-crisp than pan-fried, but still great.

How do I keep them from leaking?

Three things: keep the filling fairly thick and cold, leave a clean border around the edge, and seal like you mean it. Press the seam firmly, then crimp with a fork. Also, do not overfill. If a little marinara sneaks out in the pan, you are still going to live a good life.

Can I use store-bought pizza dough?

Absolutely. Let it come to room temp so it stretches easily, then continue with the filling and frying steps. You may need a touch more flour for rolling.

What fillings work best?

Go for fillings that are flavorful but not watery: pepperoni and mozzarella, sautéed spinach and ricotta, cooked sausage and provolone, or mushrooms with a little thyme. If it looks wet, cook it down or blot it first.

Can I make them ahead?

Yes. You have options: (1) Make the dough, let it rise once, then refrigerate it (covered) up to 24 hours. Bring to room temp before shaping. (2) Assemble the pizzoli, place on a parchment-lined sheet pan, cover, and refrigerate up to 8 hours before frying or baking. Cold pizzoli actually seal and handle nicely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Rolling pin (or a clean bottle in a pinch)
Bench scraper or knife
Fork (for crimping)
12-inch skillet or sauté pan
Tongs or a thin spatula
Paper towels and a cooling rack or plate
Instant-read thermometer (optional, for oil temperature)

I am a sucker for anything that lands somewhere between snack and full-on comfort food, and pizzoli live right there. The first time I made them at home, I was aiming for a quick bite and ended up hovering over the skillet like it was a campfire. The sound is the giveaway: when the seam hits hot oil and starts to crackle, you know you are about to get those crisp edges that taste like effort even when the steps are actually pretty chill.

Pizzoli

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 6 pizzoli

Ingredients

Dough

2 1/2 cups all-purpose flour, plus more for dusting
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon kosher salt
3/4 cup warm water (about 100°F to 110°F)
2 tablespoons olive oil, plus more for the bowl

Filling

1 cup marinara sauce, thick (plus more for dipping)
1 1/2 cups low-moisture mozzarella, shredded
1/4 cup grated Parmesan
1 teaspoon dried oregano
1/2 teaspoon garlic powder (or 1 small clove garlic, finely grated)
Pinch of red pepper flakes (optional)
Freshly ground black pepper

For frying

Neutral oil with a high smoke point (canola, avocado, or vegetable), for pan frying
Fine salt or flaky salt, for finishing (optional, about 1/4 teaspoon total)

A smooth dough ball resting in an oiled glass bowl, covered with a towel on a kitchen counter as it rises

Instructions

Make the dough

Bloom the yeast. In a large bowl, stir warm water, sugar, and yeast. Let it sit 5 to 10 minutes until foamy. If it does not foam, your yeast may be old or your water may be too hot or too cool.
Mix. Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead 5 to 7 minutes by hand until smooth and elastic. Add a sprinkle of flour if it is very sticky, but try not to overdo it.
Rise. Lightly oil the bowl, tuck the dough inside, and cover. Let rise 45 to 60 minutes, until roughly doubled.

Mix the filling

Stir it together. In a bowl, mix marinara, mozzarella, Parmesan, oregano, garlic, red pepper flakes (if using), and black pepper. The mixture should be thick, not soupy. If your marinara is thin, simmer it for a few minutes to reduce, then cool completely before mixing.
Keep it cold. Pop the filling in the fridge while you roll the dough. Cold filling is easier to portion, and it is less likely to loosen up and leak as it warms.

A mixing bowl filled with shredded mozzarella, grated Parmesan, herbs, and marinara being stirred with a spoon on a kitchen counter

Shape and fill

Divide. Punch down the dough and divide into 6 equal pieces. Keep pieces covered while you work so they do not dry out.
Roll. On a lightly floured surface, roll each piece into a 6 to 7-inch circle, about 1/8-inch thick. Thinner dough equals crispier pizzoli, but do not go so thin it tears.
Fill and seal. Spoon 2 to 3 tablespoons filling onto one half of each circle, leaving a 1/2-inch border. Do not overfill. Fold over to make a half-moon. Press out any air pockets, then seal the edge firmly. Crimp with a fork.

A half-moon pizzoli with its edge sealed and crimped with a fork on a floured wooden cutting board

Pan-fry

Heat the skillet. Set a skillet over medium heat. Add enough oil to coat the bottom, about 1/8-inch deep. You are aiming for about 340°F to 360°F if you have a thermometer. If not, drop in a tiny bit of dough. It should sizzle right away, not sit there sadly, and not burn in seconds.
Fry in batches. Carefully lower 2 to 3 pizzoli into the oil, leaving space so they do not steam each other. Cook 2 to 3 minutes per side, until deeply golden with crisp edges. Adjust heat as needed. If they brown too fast, lower to medium-low so the dough cooks through.
Drain. Transfer to a rack or paper towels. Sprinkle with a pinch of fine salt or flaky salt while hot if you want that pizzeria finish.
Serve. Let them sit 3 to 5 minutes so the cheese sets slightly, then serve warm with extra marinara for dipping.

Pizzoli hand pies sizzling in a skillet with bubbling oil, turning golden brown along the crimped edges

A serving platter with crisp pizzoli arranged around a small bowl of warm marinara sauce on a dining table with simple place settings

Nutrition information is estimated.

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Pizzoli

Why It Works

Pairs Well With

Recommended

Pizza Stromboli

Dip Pizza

Cornish Pasty Pastry (Golden, Sturdy Crust)

Planet Pizza

Storage Tips

How to Store and Reheat

Common Questions

Common Questions

What are pizzoli, exactly?

Can I bake them instead of frying?

How do I keep them from leaking?

Can I use store-bought pizza dough?

What fillings work best?

Can I make them ahead?

Pizzoli

Ingredients

Dough

Filling

For frying

Instructions

Make the dough

Mix the filling

Shape and fill

Pan-fry