Deep Fried Panzerotti Food

DEEP-FRIED MINI CALZONES (PANZAROTTI) RECIPE BY TASTY

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
• Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
• Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
• Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
• Spoon 1 tablespoon of tomato sauce on to the center of the dough.
• Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
• Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
• Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
• Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
• Place a bowl filled with the rest of the tomato sauce on the plate.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

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).

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.