PANZEROTTI
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
- Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
- Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
- Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
- Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!
BEST PANZEROTTI RECIPE
Easy Panzerotti (or Panzarotti) is an Italian savory turnover like a mini pizza pocket and it's super easy to make at home! A pizza dough crust is filled with all the classic toppings - pepperoni, cheese, and your choice of sauce. These semi-circular pockets are then baked or deep-fried to golden perfection. If this sounds like something you might like (how can it not?), check out this authentic recipe.
Provided by Izzy
Categories Appetizer Dinner Lunch Main Course Snack
Time 1h
Number Of Ingredients 11
Steps:
- Whisk together yeast, sugar and warm water in a small bowl. Let it sit for 5-10 minutes until foamy.
- Mix together flour and salt. Add oil, yeast mixture to the dry ingredients. Mix with a wooden spoon until the dough just begins to come together. Let the dough rise for about 30 minutes or until it doubles in size.
- While the dough is rising, you can make the panzerotti filling.
- In a medium mixing bowl, mix together tomatoes, cheese, oregano, salt, and pepper.
- After the dough is ready, divide it into 6 pieces.
- Press down the ball with your palm. Use a rolling pin to roll each piece into a circle about 6 inches in diameter.
- Add about 2 tablespoons of filling and 3-4 pepperoni to each piece.
- Brush the edges of the dough with water and fold the dough to create a semi-circle.
- Pinch the edges to seal the pocket. Repeat the process for the rest of the dough.
- Pour oil (about 1 inch) into a deep skillet and heat the oil to 350°.
- Once hot, add a few panzerotti pockets to the skillet. Cook for about 3-5 minutes, turning every minute until both sides are golden brown. (Make sure not to overcrowd the pan.)
- Use a slotted spoon to remove panzerotti and transfer to a paper towel-lined plate. Serve and enjoy!
Nutrition Facts : Calories 233 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 452 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ITALIAN PANZEROTTI
This is a stuffed inside-out fried pizza called Italian Panzerotti. The recipe calls for homemade dough, sauce, and stuffed with melted oozing cheese.
Provided by Claudia Lamascolo
Categories pizza, dough, fried pizza, pizza dough, empanadas
Time 35m
Number Of Ingredients 10
Steps:
- Mix the yeast and 1 cup of water (warm water to touch) and let this sit for around 4 to 5 minutes.
- Add the salt, sugar, oil, and flour and mix until dough forms a ball.
- Let rest covered for around 2 hours.
- Roll into 12 balls add to a cookie sheet cover and let rest for 1 more hour.
- Roll out dough into rounds on a floured board
- Place 1 tablespoons sauce on the dough in the middle.
- Place around 1 tablespoon of sliced chunk style whole milk mozzarella or provolone 1 tablespoon of marinara sauce and around 1 tablespoon of any meats or other ingredients (do not overstuff or the dough will rip).
- Fold over the rounds like a half-moon.
- Crimp all edges with a fork or ravioli crimping tool.
- Heat oil to 350 degrees.
- Fry on both sides for around 2 minutes each side or until golden brown flipping with two spatulas
- Drain on paper towels.
- Serve with more sauce or great the way they are plain, these are truly delicious with nothing on them.
- Sprinkle with grated cheese then add any of the herbs, spices of choice.
- Best eaten after cooling for a few minutes the filling is very hot.
Nutrition Facts : Calories 320, Fat 15, SaturatedFat 8, Carbohydrate 21, Fiber 14, Sugar 6, Protein 11, Sodium 12
ITALIAN PANZEROTTI
Very much like pancake canelloni, but with a twist. These can be made a day ahead, but without coating in the tomato sauce. Coat with the sauce just before baking.
Provided by Wild Thyme Flour
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- To make pancakes: Place the milk and the eggs in a blender and mix briefly. Add the flour, nutmeg and melted butter and mix BRIEFLY once more. Do not over mix or else the mixture will have too many bubbles. Should this happen let it rest for half an hour before using. Season with salt and pepper.
- Using a frying pan, or crepe pan of about 20-22 cm in diameter brush with butter and start making the pancakes. I use about a quarter cup mixture for each pancake. Grease the pan between each pancake.
- For the filling: Mix the ricotta, parmesan, egg, chopped spinach, salt, pepper and a pinch of nutmeg.
- Tomato 'Spring' Sauce: Peel and remove the seeds from the tomato, place in a blender with 5 basil leaves,1 tbsp olive oil salt and pepper.
- Fill the pancakes with the ricotta mixture and roll up like canelloni.Cut each rolled up pancake into 4 slices, each slice will be left with a loose pancake end. Stuff this end into the bottom to stop the ricotta from leaking out, they should look like little cups. Place in a buttered lasagna dish, open side up.
- Pour sauce, besciamelle on and around the panzerotti, dust with more parmesan cheese and bake at 200°C for 20 minutes.
Nutrition Facts : Calories 301.2, Fat 17.5, SaturatedFat 8.3, Cholesterol 159.2, Sodium 157.6, Carbohydrate 23, Fiber 1.8, Sugar 2.6, Protein 13.4
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