Yields 4 large or 6 mini panzerotti
1 batch of homemade or fresh store bought pizza dough
Tomato sauce (2-3 Tbsp. per panzerotti plus some for dipping)
Fresh grated mozzarella
salt and pepper
Flour (for dusting)
Canola oil for frying
Olive oil for baking
Other fillings you could try: roasted peppers, onions, mushrooms, goat cheese.
1. Cut the dough into 4 or 6 equal parts. heavily flour the counter and begin rolling each piece of dough until flat and round. (Approximately 8-10 inches round.)
2. Add 2-3 Tbsp. sauce (depending on size) to the centre of the dough. Make sure that sauce doesn’t wet edges of the dough. Sprinkle the cheese and add 1 Tbsp each of any other topping you like (do not overfill, this can cause them to open up and leak filling).
3. Fold over the dough and match the outer edges of the circle. Begin folding edges over and press together about 1 inch at a time repeating process until you go around dough completely. (Dough fold should resemble a rope). Make sure you have a good seal so the toppings don’t fall out during frying.
4. Fry the panzerotti in Canola oil on the stove top or in a deep fryer for 2 minutes per side. Place on paper towel lined tray to absorb some of the excess oil.