Step 1

Combine the flour, pinch of salt, olive oil, and 1/2 cup of water in a mixing bowl.

Step 2

Mix with a fork until a dough starts to form, then use your hands to knead it until you get a smooth dough manually.

Step 3

Place the dough in an oiled bowl.

Step 4

Cover with a kitchen cloth and set aside for 30 minutes.

Step 5

Chop (and grate) the different types of Italian cheese and salami.

Step 6

Combine the provolone, ricotta, parmigiano Reggiano and chopped salami in a mixing bowl.

Step 7

Taste and add salt if needed.

Step 8

Add the beaten egg and mix everything evenly.

Step 9

Roll out the dough --- big enough to cut 10 portions of a circle with a 4 to 4 & 1/2-inch diameter.

Step 10

Place about 2 tablespoons of the filling slightly off-center of the dough.

Step 11

Fold the dough and seal the edges by pressing them together or using a fork to press along the edges.

Step 12

Place all the formed panzerotti in a tray.

Step 13

Pour the vegetable oil into a pan or skillet deep enough to cover the top of each panzerotto.

Step 14

Set it to medium-high heat, and once the oil is ready, add the panzerotti carefully to fry.

Step 15

When each panzerotto is golden on both sides, transfer it to kitchen paper to drain any excess oil.

Step 16

Serve and enjoy!