Panzerotte

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Ingredients

2 1/2 packages dry yeast
Tall glass of warm water
1 teaspoon salt
2 pounds unbleached white flour+ additional for dusting
1 pound mozzarella cheese, cut up into small bits
1 large (24 oz.) can Italian tomatoes with basil or 6 very ripe fresh 2 slices onions (use raw or sauteed)
chopped fresh parsley
grated Parmesan or Romano cheese
Salt& pepper to taste
Oil for frying, such as canola or safflower

Preparation

1
Dissolve dry yeast in a tall glass of warm water, salted with 1 tsp. salt.
2
Work this into flour, adding more water if needed to get a kneadable consistency.
3
Cover in a warm place and let rise for 1 ½ to 2 hours.
4
When doubled in bulk, dust the dough and a rolling pin with additional flour.
5
Roll out to about 1/8-inch thickness.
6
Cut into squares.
7
In center of each, place a good amount of cut-up mozzarella cheese, tomatoes, onions, chopped fresh parsley, some grated Parmesan or Romano cheese, and salt and pepper.
8
Fold over each square, sealing edges by folding the rim and pressing with a fork.
9
Fry each panzerotte in deep, hot oil until browned.
10
Serve very hot.
11
Variations: add to the filling some chopped anchovies, prosciutto, salami, olives, or whatever you like.

Tools

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About

A specialty of the Puglia region of Italy. Similar to a calzone, but juicier.

Tags:

calzone
pocket
dough
panzerotte
tomatoes
Italian

Yield:

1 cup

Added:

Tuesday, May 24, 2011 - 8:03pm

Creator:

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