Description
These classic Italian treats are delicious. Panzerotti are not quite a pizza and not quite a calzone, but many of the same flavors in a fried turnover.
Ingredients
Units
Scale
For Dough:
- 1 teaspoon white granulated sugar + 1 Tablespoon sugar
- 1/2 cup warm water
- 1/2 pack of yeast (3.5 grams)
- 1 1/2 cups bread flour
- 1/2 teaspoon salt
- 2 tablespoon vegetable oil, plus more for frying and coating
For Filling:
- 4 1/2 ounce per thing of mozzarella cheese, grated
- 3/4 cup crushed tomato
- 1 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 42 small pepperoni
Instructions
- Add 1 teaspoon sugar and warm water in bowl
- Sprinkle yeast on top
- Allow to sit for 5 minutes
- While yeast is sitting, mix flour, remaining sugar, salt
- Add the water/yeast/sugar mixture and 2 Tbsp oil
- Mix until well combined and then knead on a floured surface for a good 5 minutes until dough looks consistent.
- Cut into 6 equal pieces. Should be about 2 ounces
- Form each into round balls
- Put on a lightly oiled baking pan and loosely cover in a warm spot (I use my oven with light on and a dish of hot water)
- Let rise for 1 ½ hours
- While the dough is rising, mix filling tomatoes, cheese, salt, pepper, and oregano.
- After 1 ½ hours, stretch out each ball into 6-inch disks
- Place 7 small pepperoni out and add 1-2 heaping tablespoons of filling on top.
- Lightly brush edges of dough with water and fold the dough over to create a semi-circle
- Using your thumb, crimp dough down evenly creating a sealed pocket. Go back through and perform a second crimping.
- Set aside and repeat with each of the doughs.
- Fill heavy frying pan (such as a cast iron) with 1 inch of oil and heat to 350° Farhenheit.
- Add 2 panzerotti 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.
- Once golden brown, rest on a paper-towel-lined plate and repeat until all panzerotti are cooked.
- Serve! Add extra tomato sauce to the side for dipping.
Notes
- Calories are estimated and it is particularly difficult to estimate the amount of oil from frying absorbed into panzerotti.
- Allow your dough to rise for the best results, but you can always roll these out immediately in a pinch
- Don’t overstuff your panzerotti
- Keep your oil temperature at 350° Farenheight when cooking.
- Follow all deep-frying safety guidelines
- Cook two at a time, but use your best judgment. If one fits in your pan, cook one.