Panzerotti are delicious Italian pastries, resembling calzones, stuffed with tomato, cheese, and sometimes additional fillings. They're deep-fried to perfection, offering a crunchy exterior and melty interior.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 packet active dry yeast about 2 1/4 teaspoons
- 3/4 cup warm water about 110°F
- 2 tablespoons olive oil
- 1 cup tomato sauce prepared or homemade
- 1 cup mozzarella cheese shredded
- 1 cup ricotta cheese optional
- 1 cup vegetable oil for frying
- 1 fresh basil torn, optional
Instructions
- In a bowl, mix together the flour and salt. In another cup, dissolve the yeast in warm water with a pinch of sugar and let it sit until frothy.
- Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth. Place in an oiled bowl, cover with a damp cloth, and let rise for 1 hour.
- Preheat vegetable oil in a deep pan to 350°F (175°C) for frying.
- Divide the dough into equal portions and roll into circles. Add a spoonful of tomato sauce, mozzarella, and ricotta (if using) in the center.
- Fold the dough over to create a semi-circle and seal the edges tightly.
- Carefully place the panzerotti in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
- Remove with a slotted spoon and drain on paper towels. Garnish with fresh basil if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 120mgIron: 2mg