Panzerotti is something impossible to buy here, but easy enough to make at home…..so when we have a batch of oil around for deep frying, this is always on the to do list. They are like a pizza pocket with toppings inside, deep fried, and sauce to cover the outside…..With the turkey shortage this year…who knows it might a good day for Panzerotti If you like Bannock….this could be life changing for you…
Pizza Dough
1 1/3 cup warm water
1 1/2 tsp dry active yeast
3 1/2 cups flour (435g)
1 tsp baking soda
1 tsp salt
2 tsp sugar
2 Tbsp olive oil
Add yeast to warm water with a pinch of sugar, and let sit in a warm place for 10 minutes to ensure the yeast is active. Add all remaining ingredients and mix and knead either by hand or in a stand mixer with dough hook until smooth. About 5 minutes in a stand mixer. Let sit aside covered to rise in a warm place.
Filling Ingredients
Mushrooms, sliced
Green peppers, sliced
Onion, sliced
Ham, sandwich sliced
Mozzarella cheese, grated
These are the typical fillings although you may add or leave out what you like. A single Panzerotti will hold about 4 mushroom slices, 1/2 slice of ham, 2 rings of onion, 1 ring of green pepper and 1/4 cup of cheese.
When the dough is ready, divide into 6 portions. Roll out one portion to a 6 inch circle and place toppings on one side. Fold the uncovered dough over and pinch edges well to seal into a half moon shape. Deep fry about 3 minutes per side or until golden brown and remove to paper towels to drain any excess oil. Serve with your favourite marinara sauce warmed, over the top.
We just use a tin of tomato sauce, a splash of lemon juice, enough sugar to diminish the acidity, a pinch of parsley, basil and oregano and heat briefly until it has thickened slightly.
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