Panzerotti Night!

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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The weekend is finally here!  I bet it has been a long week for everyone who returned to school and work so here I’ve posted a recipe for a fun dinner idea to bring you into the weekend.  
I make pizza once a week so I decided to try something different. Panzerotti!  In the past when I have tried to make these, they never quite turned out right.  They were always really dense and heavy.  This time I did some research and this attempt was very successful!  I was impressed with how delicious these turned out and also they were surprisingly light!  
These are also great because you could reheat them for lunch the next day or even freeze them for a quick and handy meal.
blogger image 591998743 panzerotti Panzerotti Night!


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
Cacciatore sausage cut into matchsticks (optional)
sliced olives (optional)
salt and pepper
Parmesan cheese

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.

5.  Place the panzerotti on a parchment-lined baking sheet.  Brush them with olive oil and sprinkle some parmesan cheese and oregano on top.  Bake at 400 degrees F for about 5 minutes or until parmesan has melted. You do not need to turn over the panzerotti in the oven!
6.  Heat up some marinara sauce to put on the side for dipping the panzerotti.

With Love,
Daily Tiramisu

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