Panzerotte
By: Batya
Published: Tuesday, May 24, 2011 - 8:03pm

Ingredients




2 1/2 packages dry yeast
Tall glass of warm water
1 teaspoon salt
2 pounds unbleached white flour+ additional for dusting
1 pound mozzarella cheese, cut up into small bits
1 large (24 oz.) can Italian tomatoes with basil or 6 very ripe fresh 2 slices onions (use raw or sauteed)
chopped fresh parsley
grated Parmesan or Romano cheese
Salt& pepper to taste
Oil for frying, such as canola or safflower

Preparation

1 Dissolve dry yeast in a tall glass of warm water, salted with 1 tsp. salt. 2 Work this into flour, adding more water if needed to get a kneadable consistency. 3 Cover in a warm place and let rise for 1 ½ to 2 hours. 4 When doubled in bulk, dust the dough and a rolling pin with additional flour. 5 Roll out to about 1/8-inch thickness. 6 Cut into squares. 7 In center of each, place a good amount of cut-up mozzarella cheese, tomatoes, onions, chopped fresh parsley, some grated Parmesan or Romano cheese, and salt and pepper. 8 Fold over each square, sealing edges by folding the rim and pressing with a fork. 9 Fry each panzerotte in deep, hot oil until browned. 10 Serve very hot. 11 Variations:  add to the filling some chopped anchovies, prosciutto, salami, olives, or whatever you like.

About


A specialty of the Puglia region of Italy.  Similar to a calzone, but juicier.