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Mini panzerotti
Skip the pizza place and make this classic stuffed pastry pocket at home.
YIELDS
8
Ingredients
Pizza Dough
- 2 to 2 1/2 cups (240 to 300 g) bread flour
- 1 1/2 teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 3/4 cup (187 ml) warm water
- 3 tablespoons olive oil
Panzerotti
- 3 cups (750 ml) tomato sauce, divided
- 2 cups (230 g) grated mozzarella cheese
- 1/2 to 1 teaspoon dry Italian seasoning
- 1/2 cup (125 ml) pizza toppings, such as diced salami, bell pepper, mushrooms, hot peppers, olives, chopped spinach, etc.
- 1 (about 500 g) ball pizza dough, store-bought or homemade
- Flour, for dusting
- Canola oil, for frying
Directions
Pizza Dough
- Add two cups of flour to a large bowl along with the yeast, sugar, and salt, and stir well to combine. Make a well in the center and add the water and oil. Stir into a shaggy dough then turn out onto a lightly floured work surface and knead until smooth and springy, about four to five minutes, adding more flour as needed. Alternatively, you can use a stand mixer to make the dough.
- Transfer the dough to a lightly greased bowl, cover with a dinner plate, and set aside in a warm spot to rise until doubled in size, about one to one and a half hours.
Panzerotti
- In a large bowl, combine one cup of the pizza sauce with the mozzarella and Italian seasoning to taste. Stir in your desired pizza toppings. Pour the remaining two cups of sauce into a small saucepan and warm over low heat.
- Divide the pizza dough into eight equal pieces. Lightly dust a work surface with flour and flatten it into roughly six-inch circles. Divide the filling onto the dough. Using a pastry brush or your fingers, brush the edges of the dough with a little water then fold it over into a semi-circle. Press well to adhere and seal the edges by pressing with a fork or folding and pinching together.
- Pour one inch of oil into a deep, heavy-bottomed sauté pan or pot. Heat the oil over medium heat to between 350º F and 375º F or until the surface shimmers and bubbles form around the handle of a wooden spoon when gently submerged.
- Fry the panzerotti in two batches for three to five minutes or until golden brown on both sides, carefully flipping once.
- Transfer the fried panzerotti onto a paper towel to absorb any excess oil and cool slightly before serving with extra sauce on the side for dipping. Enjoy!
