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Panzerotti

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Ingredients for 4 servings:

  • 1 kg flour, smooth
  • 1 tsp salt
  • 1 cube of yeast
  • 4 points mozzarella
  • 4 can/n tomatoes, peeled
  • pepper
  • Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Knead the flour, salt, and yeast into a dough with lukewarm water and let it rise for about 2 hours. Then roll out sheets of dough to about 30 cm in diameter and fill half with tomatoes and mozzarella. Season with salt and pepper. Fold the dough over and seal tightly (like a pizza calzone), and bake in hot oil. (It also tastes great filled with sauerkraut.) Serve with a mixed salad and a cool beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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