A savory turnover, that originated in Central and Southern Italian cuisine, which resembles a small calzone or pizza pocket. Although typically fried, these baked panzerotti are perfect on the go & can be frozen for future meals!
Equipment
- Optional: food processor
Ingredients
Dough:
- 4 cups flour
- 3 tbsp Balanced Extra Virgin Olive Oil
- 1.5 tsp sea salt
- 1.5 tbsp yeast
- 1.5 cups warm water
Panzerotti:
- 3 cups mozzarella cheese shredded
- 2.5 cups pepperoni chopped
- 1/2 cup Simply Red Sugo Pasta Sauce
- 1 tbsp Roasted Garlic Olive Oil
Optional: stuff with your favorite pizza toppings!
Instructions
If you are using pre-made dough, skip this step. To make your own dough:
- Add flour, salt and yeast to a food processor with the blade attachment. Pulse until well mixed.
- Pulse in your Extra Virgin Olive Oil.
- Turn machine to the on position and while running pour in warm water. Let machine run until dough pulls away from the edges and forms a ball.
- Put dough in a greased bowl and cover. Let rise until doubled in size, about 90 minutes.
For the panzerotti:
- Take handfuls of the dough and roll out into a small circle about the size of your hand. Be sure to leave some space at the edges when piling on the ingredients. Add some Simply Sugo Sauce, cheese, pepperoni and any pizza toppings you want to include. Then, fold the circle of dough over to make a half circle.
- Seal or "braid" the edges. Drizzle with Roasted Garlic Olive Oil and then cut slits in them to allow steam to escape while cooking. Bake on an ungreased cookie sheet at 450°F for 12-15 min.
To freeze:
- After baking, wrap in plastic wrap and place in a freezer safe ziploc bag. Freeze for later use.
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