BEST PANZEROTTI RECIPE
Easy Panzerotti (or Panzarotti) is an Italian savory turnover like a mini pizza pocket and it's super easy to make at home! A pizza dough crust is filled with all the classic toppings - pepperoni, cheese, and your choice of sauce. These semi-circular pockets are then baked or deep-fried to golden perfection. If this sounds like something you might like (how can it not?), check out this authentic recipe.
Provided by Izzy
Categories Appetizer Dinner Lunch Main Course Snack
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : Calories 233 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 452 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PANZEROTTI
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
- Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
- Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
- Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
- Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!
PUTTANESCA PANZAROTTI
Provided by Food Network
Time 3h55m
Yield 10 to 12 panzarotti
Number Of Ingredients 22
Steps:
- Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball.
- Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour.
- Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight.
- Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside.
- Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork.
- In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil.
ITALIAN PANZEROTTI
Very much like pancake canelloni, but with a twist. These can be made a day ahead, but without coating in the tomato sauce. Coat with the sauce just before baking.
Provided by Wild Thyme Flour
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- To make pancakes: Place the milk and the eggs in a blender and mix briefly. Add the flour, nutmeg and melted butter and mix BRIEFLY once more. Do not over mix or else the mixture will have too many bubbles. Should this happen let it rest for half an hour before using. Season with salt and pepper.
- Using a frying pan, or crepe pan of about 20-22 cm in diameter brush with butter and start making the pancakes. I use about a quarter cup mixture for each pancake. Grease the pan between each pancake.
- For the filling: Mix the ricotta, parmesan, egg, chopped spinach, salt, pepper and a pinch of nutmeg.
- Tomato 'Spring' Sauce: Peel and remove the seeds from the tomato, place in a blender with 5 basil leaves,1 tbsp olive oil salt and pepper.
- Fill the pancakes with the ricotta mixture and roll up like canelloni.Cut each rolled up pancake into 4 slices, each slice will be left with a loose pancake end. Stuff this end into the bottom to stop the ricotta from leaking out, they should look like little cups. Place in a buttered lasagna dish, open side up.
- Pour sauce, besciamelle on and around the panzerotti, dust with more parmesan cheese and bake at 200°C for 20 minutes.
Nutrition Facts : Calories 301.2, Fat 17.5, SaturatedFat 8.3, Cholesterol 159.2, Sodium 157.6, Carbohydrate 23, Fiber 1.8, Sugar 2.6, Protein 13.4
DEEP FRIED PANZEROTTI
I love panzerotti's cooked this way and ever since the pizza place that used to make them closed down I have been trying to figure out how to do them justice.I think I have come pretty close.Prep time will depend on whether you make your own dough. I use a bread maker which takes two hours for the dough.
Provided by Ruffle-butt
Categories < 4 Hours
Time 1h30m
Yield 3 serving(s)
Number Of Ingredients 11
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).
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