Pansyrottiveganpanzarotti 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!

ITALIAN PANZEROTTI

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.

PANZEROTTI PUGLIESI

Steps:

• Dissolve the yeast in the milk, add the sugar and mix well. After nearly five minutes, you should see a little bubbling, even just on the sides: this means the yeast is active. If not, start all over again.
• In a mixer or bowl, mix all the ingredients, including the milk-yeast mixture. Work with your hands or dough hook until a ball forms. Add a few teaspoons of water if necessary, but gradually.
• After a ball has formed, knead ten more minutes with the mixer, or twenty with your hands: you are looking for a very elastic and smooth dough.
• Sprinkle some flour on the bottom of a bowl, place the ball, cover it with a damp cloth and let rise for 2 hours in a warm spot (next to the radiator or inside the oven - light on).
• Season the tomato puree with salt and oil. Julienne the ham and finely dice the mozzarella.
• Once the dough has raised, divide it in twelve pieces and form 3 inches (6-7 cm) diameter balls.
• Roll them out (0.25 inches - 0.5 cm height) into a round-ish shape. You can cut out the dough with a circular cutter (or a mug).
• Place a teaspoon of tomato sauce, 2-3 cubes of mozzarella and ½ teaspoon of ham in the center of each circle.
• Lightly brush some water over the perimeter edges and fold the dough into a crescent shape. Press with your fingertips to seal.
• Heat a couple of cups of frying oil (I used a wok) and fry the panzerotti less than a minute per side, until lightly golden brown. Serve hot.

PUTTANESCA PANZAROTTI

Steps:

• Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball.
• Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour.
• Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight.
• Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside.
• Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork.
• In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil.

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).