Instructions

Prepare the Dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Divide and Roll: Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then flatten and roll out into a circle about 6 inches in diameter.
Fill the Panzerotti: Place a tablespoon of tomato sauce in the center of each dough circle, followed by a sprinkle of mozzarella cheese and a pinch of oregano. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
Heat the Oil: Heat the oil in a large, deep skillet to 350°F (175°C). Carefully place 2-3 panzerotti into the hot oil, being careful not to overcrowd the pan.
Fry Until Golden: Fry the panzerotti for 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
Serve: Serve hot with a side of marinara sauce for dipping. Enjoy!