Air Fryer Panzerotti Recipes

BEST PANZEROTTI RECIPE

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!

DEEP-FRIED MINI CALZONES (PANZAROTTI) RECIPE BY TASTY

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
• Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
• Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
• Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
• Spoon 1 tablespoon of tomato sauce on to the center of the dough.
• Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
• Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
• Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
• Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
• Place a bowl filled with the rest of the tomato sauce on the plate.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

PANZEROTTI

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!

DEEP FRIED PANZEROTTI

Steps:

• In sauce pan combine tomato sauce, water, lemon juice and spices bring to a boil then reduce heat and simmer for 30 minutes.
• While the sauce is simmering divide your dough into three parts then roll out each one making sure not to roll them out to thin.
• Allow the dough to rest.
• When sauce is ready add desired amount to middle of the pizza dough making sure to leave room around edge for folding.
• Top with cheese and pepperoni.
• Fold over and seal edges.
• Preheat oil in deep fryer or large pot to 375.
• Add panzerotti to heated oil cooking for 5 minutes then turn over and cook for another five.
• Remove from oil and place on paper towel.
• Let cool for a couple minutes before serving (leftover sauce can be used for dipping sauce).

AIR FRYER PANZEROTTI

Steps:

• Dissolve the yeast into lukewarm water.
• Add the flour into a bowl and add gradually the water, where the yeast is dissolved into. Add the oil and keep working with your hands.
• After working the dough for some minutes, let it rise for a couple of hours at room temperature.
• Divide the dough into eight balls and flatten them using a rolling pin. In the meantime, let your mozzarella lose the water in excess.
• Fill the flattened dough with mozzarella, sauce, salt, and pepper. Close by folding one side on the other.
• Preheat the air fryer to 200°C / 392° F and cook each side for three minutes.

PANZEROTTI DI RICOTTA E MOZZARELLA

Steps:

• For the dough: Break up the yeast in 2 cups lukewarm water and let dissolve completely. Pour the flour and salt onto a smooth work surface and create a well in the middle. Pour the water and yeast mixture into the well, a little at a time, and then mix by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture has been incorporated, work in the wine and oil until you can create a ball of dough. Knead by rolling the dough back and forth, stretching it out with one hand and rolling it back with the other until smooth and almost spongy, about 5 minutes. Cover with a damp dishtowel and leave at room temperature 1 hour (the dough will double in size). Now you're ready to roll it out and make the panzerotti.
• For the filling: Meanwhile, thoroughly combine the ricotta, pecorino and mozzarella in a mixing bowl.
• For assembling: Roll the dough out flat or run through a pasta machine to create 2 long, 3-inch-wide sheets. Lay 1 sheet of dough on a floured work surface and place small dollops of cheese filling 3 inches apart. Lay the second sheet of dough on top and pinch the dough in between the cheeses. Cut out the individual pockets using a knife. Fry in olive oil, and then let cool before serving.