First of all, put the flour and yeast in a bowl, pour the water over it, mixing, then add the salt and oil, continuing to knead until the dough is strung well (that is: the dough must completely detach from the walls and start to climb along the mixer hook).
Move to the lightly greased work surface, flatten the dough a little with your hands and make some creases.
Cover with an inverted bowl (so it doesn't dry out too much) and let it rest for 15-20 minutes, then repeat the fold operation and let rise for 2-3 hours in a lightly greased bowl.
Finally divide the dough into 6 balls of about 130 gr each and let it rise again for 1 hour.
Meanwhile, season the sauce with salt and oil, then cut the mozzarella into cubes and let it drain.
When the dough is ready, take one ball at a time and roll it out into a fairly thin circular sheet: season half of the circle with passata, parmesan and mozzarella.
Close the non-seasoned part on the filling, creating a crescent, and seal the edges well with the prongs of a fork.
Continue like this to create the other 5 panzerotti.
Heat the seed oil in a large pan and fry the calzoncini, turning them to brown in uniform majolica and finally draining them on kitchen paper.
The Apulian panzerotti are ready, let them rest for 5-10 minutes and then serve them.
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