Deep-Fried Pizza-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.
These crispy panzerotti are stuffed with gooey mozzarella, freshly crushed tomatoes and capers. You will not be able to resist (or stop at one). I had a Panzerotti with my friends a few years ago at an Italian restaurant that overlooks the ocean, and wanted to recreate it. You can have Deep-Fried Pizza-Panzerotti using 7 ingredients and 8 steps. Here is how you cook that.
Ingredients of Deep-Fried Pizza-Panzerotti
- It’s 1 of half a fist Your favorite pizza dough.
- It’s 2 of per piece Wiener sausages.
- Prepare 1/4 of per piece Fresh tomatoes.
- Prepare 1/2 bunch of per piece Spinach.
- You need 1 bunch of Easy melting cheese.
- Prepare 1 bunch of Cheese of your choice.
- You need 1 of Herb salt.
It’s such a joy to cook something and eat it in a relaxed environment. Proofing the dough twice makes it elastic and. A panzerotto (Italian: [pantseˈrɔtto] (); plural panzerotti [pantseˈrɔtti] (), also known as panzarotto [pantsaˈrɔtto]), is a savory turnover that originated in Central and Southern Italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. The term usually applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though calzoni.
Deep-Fried Pizza-Panzerotti instructions
- Roll the pizza dough into half a fist sized ball and let it sit for second rising..
- Cut the tomato into 5 mm cubes, leaving the skin on. Boil the spinach, and chop the uncooked sausage into 5 mm slices..
- Punch down the pizza dough, flour the working surface, and roll out the dough into a 25-cm diameter circle. (It will be reduced to about 15-cm in diameter after frying.).
- Place all of the fillings on either the right or left side of the dough, slightly off center, and sprinkle on the herb salt. Leave a 2-3 cm border at the edges of the dough..
- Wrap the filling with the dough into a half moon shape. Tightly secure the edges..
- It should seal well and look pretty if you fold the outer edge and press it down to secure it..
- Deep-fry the dough at medium temperature (about 170℃) until golden brown..
- Enjoy a piping hot Panzerotti..
Sprinkle flour on counter or board and begin rolling each piece of dough until flat and round. The Italian panzerotti, also known as calzone, is a stuffed pizza with a half-moon shape. The panzerotto is a Southern Italy dish, very popular in Lazio, Campania, Basilicata, and overall Apulia. Maybe the Apulian version of fried Panzerotto is the most apreciated one. Panzerotti are a sandwich-sized version of the most renowned calzone, and usually they are fried.