Panzerottis Recipes

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!

PANZEROTTI DOUGH RECIPE ( TRADITIONAL ITALIAN PANZEROTTO DOUGH RECIPE )

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...

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).

PANZEROTTI'S

Steps:

• 1. Make any bread dough Recipe. You may want to double it! Let rise for an hour and punch down. Clean kitchen counter surface and roll out with a rolling pin!To about 1/2" to 3/4 " thickness.
• 2. Next leave some room on the outside circle cause you will want to grab a hold of this to pull over the sauce. (like you would turnovers)
• 3. Spoon sauce on the bread dough add some shredded Mozzarella and pull the flap over and push down with your fingers on the outside to seal it. Cut with knife or pizza cutter. You can set these aside on a floured surface till your oil is heated.
• 4. Heat your cooking oil: should have about 2 inches in the bottom or more no less, or you could use a deep fryer or chicken fryer pot.
• 5. Place your Panzerotti in the hot oil Try not to get it too hot cause it will burn and cook too fast so medium to medium high heat is likely good. You might be able to fit 3 in at a time, depending on how big you make them. You will see the edges turning a golden brown color flip over and cook till both sides are golden brown. Drain on paper towel.

PANZEROTTI - SAVORY ITALIAN TURNOVERS

Steps:

• The dough. Mix water with olive oil. Set aside. In a bowl, mix together flour, yeast, sugar, and salt. Make a well in the center an pour in the water and olive oil mixture. Mix until you get the dough.
• Knead it on a floured surface until it is smooth and elastic (for about 6-7 minutes). Shape into a ball and place in a large greased bowl, coating the dough in oil. Cover with plastic wrap and let it rise for about an hour. Punch the dough down to release the air.
• The onion and anchovy filling. Heat the oil in a frying pan and cook the onions until soft but not browned. Add the rest of the ingredients, bring to a boil and reduce to a thick sauce.
• The prosciutto and mozzarella filling: Mix all the ingredients in a bowl.
• The assembly. Preheat the oven to 375°F (190°C). Divide the dough into 12 equal pieces. Roll out each piece into a 5-inch (13cm) round. Place a tablespoon of the filling in the center of each round and fold over to enclose it. You can decorate the border with fork if you want to. Bake for 15 minutes, until puffed and brown.

POTATO PANZAROTTI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
• Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
• Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
• Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

HOW TO MAKE A PANZEROTTI

Steps:

• Pour 1/4 cup of warm water into a large bowl. Add your package of active dry yeast and a pinch of sugar. Set the mixture aside for five minutes.
• Add the olive oil and a sprinkle of salt and pepper to the bowl. Add an additional cup of warm water.
• Add the all-purpose flour to the mixture one-half cup at a time. Stir with your wooden spoon as you add flour.
• Continue stirring with the spoon until the dough starts to come away from the sides of your bowl.
• Flour a clean hard surface lightly. Turn the dough out. Knead it for eight minutes. Add extra flour if the dough is too sticky.
• Roll the flour into a ball. Pour 1/2 tsp. of olive oil into a new, clean bowl. Place the dough ball in the bowl and roll it around till it's covered.
• Set the dough aside in a warm place for one hour to rise. Keep it on the counter with a tea towel draped over the top of the bowl.

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!

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.

CLASSIC ITALIAN PANZEROTTI

Steps:

• in bowl
• on top
• for 5 minutes
• , remaining sugar, salt
• and 2 Tbsp oil
• and then knead on a floured surface for a good 5 minutes until dough looks consistent.
• . Should be about 2 ounces
• into round balls
• and loosely cover in a warm spot (I use my oven with light on and a dish of hot water)
• for 1 ½ hours
• , mix filling tomatoes, cheese, salt, pepper, and oregano.
• , stretch out each ball into 6-inch disks
• out and add 1-2 heaping tablespoons of filling on top.
• edges of dough with water and fold the dough over to create a semi-circle
• evenly creating a sealed pocket. Go back through and perform a second crimping.
• and repeat with each of the doughs.
• (such as a cast iron) with 1 inch of oil and heat to 350° Farhenheit.
• at a time and use tongs to flip every 45 seconds until crust on both sides is a golden brown. This should take about 3 minutes total.
• , rest on a paper-towel-lined plate and repeat until all panzerotti are cooked.
• Add extra tomato sauce to the side for dipping.