Panzarotti Pugliese Italian Fried Pizzas Food
PANZAROTTI PUGLIESE (ITALIAN FRIED PIZZAS)
This recipe is a staple in our region of Italy. The Puglia region. My family lives in Bari which is a southern coastal city off the Adriatic. Sometimes this was a whole family event, everyone stuffing their own pockets. We would have these many times a year but definitely on New Years Eve. But honestly we get cravings and we...
Provided by Annamaria Settanni McDonald
Categories Pizza
Time 2h10m
Number Of Ingredients 14
Steps:
- 1. This is basically a pizza that has been folded over and fried, well kind of... It's way better!
- 2. Take a piece of dough the size of a tennis ball and flatten it with a rolling pin into a flat and round shape on lightly floured surface. The thickness of the dough should be no more than 1/4 of an inch.
- 3. Place your favorite fillings at the center of the dough, do not over stuff. We usually start with a tablespoon of sauce with mozzarella cheese, then add what we want additionally (meats and vegetables).
- 4. Fold the dough over the filling and close it in the shape of 1/2 moon.
- 5. Press down the outer edges of the dough to completely seal the panzerotti. Make sure to seal well or the will open in frying process. Prepare all of them before starting frying process.
- 6. Fry in hot olive oil till they are golden brown (you'll have to flip sides while frying, I would use salad tongs to do this, drain on paper towels and serve when you have fried them all. Be careful not to burn your mouth, you will grown impatient and want to eat one right away!! Buon Appetito!
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