PANZEROTTI RECIPE RECIPES

Steps:

• Mix the yeast and 1 cup of water (warm water to touch) and let this sit for around 4 to 5 minutes.
• Add the salt, sugar, oil, and flour and mix until dough forms a ball.
• Let rest covered for around 2 hours.
• Roll into 12 balls add to a cookie sheet cover and let rest for 1 more hour.
• Roll out dough into rounds on a floured board
• Place 1 tablespoons sauce on the dough in the middle.
• Place around 1 tablespoon of sliced chunk style whole milk mozzarella or provolone 1 tablespoon of marinara sauce and around 1 tablespoon of any meats or other ingredients (do not overstuff or the dough will rip).
• Fold over the rounds like a half-moon.
• Crimp all edges with a fork or ravioli crimping tool.
• Heat oil to 350 degrees.
• Fry on both sides for around 2 minutes each side or until golden brown flipping with two spatulas
• Drain on paper towels.
• Serve with more sauce or great the way they are plain, these are truly delicious with nothing on them.
• Sprinkle with grated cheese then add any of the herbs, spices of choice.
• Best eaten after cooling for a few minutes the filling is very hot.

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
• Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
• Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
• Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
• Spoon 1 tablespoon of tomato sauce on to the center of the dough.
• Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
• Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
• Heat 2 inches (5 cm) of oil until the temperature reaches 365°F (185°C).
• Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
• Place a bowl filled with the rest of the tomato sauce on the plate.
• Sprinkle with parsley. Serve immediately.
• Enjoy!