Panzerotti Dough Recipe Traditional Italian Panzerotto Dough
PANZEROTTI DOUGH RECIPE ( TRADITIONAL ITALIAN PANZEROTTO DOUGH RECIPE )
TRADITIONAL ITALIAN RECIPE: Panzerotti originated in central and southern Italy, especially in Apulia. They are small versions of the Calzone or closed Pizza, but produced with a softer Dough. The most common fillings are Tomato and Mozzarella, but Spinach, Mushrooms, Baby Corn, and Ham are often used, especially outside Italy.
Provided by Uncut Recipes
Categories Main Course
Time 3h
Yield 20
Number Of Ingredients 7
Steps:
- Combine in a bowl the two Flours.
- Using some of the Water from the Ingredient List, dissolve Yeast and Sugar in a glass.
- Dissolve now the Salt in the remaining Water.
- Combine the Yeast-Sugar mixture with the Flours, and mix well.
- Now, little by little, using your hands or an electric mixer set to medium speed, add in the Salted Water and mix.
- Knead the Dough and at the same time add the Olive Oil to it. Keep Kneading till you'll end up having a nice soft and smooth Dough...
Nutrition Facts : ServingSize 1 portion, Calories 300 cal, Fat 30 g
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!
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- In a bowl, mix together the flour, the crumbled yeast, 2 Tbsp. plus 1 tsp. extra-virgin olive oil, then gradually add 3/4 cup plus 1 Tbsp. warm water and finally a pinch of salt.
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