Panzerottis Food

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 DI RICOTTA E MOZZARELLA

Steps:

• For the dough: Break up the yeast in 2 cups lukewarm water and let dissolve completely. Pour the flour and salt onto a smooth work surface and create a well in the middle. Pour the water and yeast mixture into the well, a little at a time, and then mix by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture has been incorporated, work in the wine and oil until you can create a ball of dough. Knead by rolling the dough back and forth, stretching it out with one hand and rolling it back with the other until smooth and almost spongy, about 5 minutes. Cover with a damp dishtowel and leave at room temperature 1 hour (the dough will double in size). Now you're ready to roll it out and make the panzerotti.
• For the filling: Meanwhile, thoroughly combine the ricotta, pecorino and mozzarella in a mixing bowl.
• For assembling: Roll the dough out flat or run through a pasta machine to create 2 long, 3-inch-wide sheets. Lay 1 sheet of dough on a floured work surface and place small dollops of cheese filling 3 inches apart. Lay the second sheet of dough on top and pinch the dough in between the cheeses. Cut out the individual pockets using a knife. Fry in olive oil, and then let cool before serving.

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).