Panzerotti or panzarotti, is a fried savoury turnover, originating in the cuisines of central & southern Italy, which resembles a small calzone, both in shape & the dough used for its preparation
Pastry Ingredients 230 g warm water (35 deg C) 1 tsp dried instant yeast 400 g AP flour 1 tsp salt 1 tbsp extra virgin olive oil
Filling 10 salami or ham or choice (sliced) 1 cup marinara sauce (homemade or store bought) 3 tbsp parmigiano reggiano (grated) 1 cup mozzarella (grated) 2 tbsp Italian breadcrumbs 2 tbsp parsley (chopped)
Topping 3 tbsp extra virgin olive oil 1 tbsp parmigiano reggiano (grated) 1 tsp Italian seasoning
Directions To make the dough, combine warm water & yeast in a large bowl, stir & set aside for 15 mins. Add flour & salt, knead for 10 mins, grease bowl with olive oil, cover bowl & set aside for 1-2 hours till it doubles in size. Preheat oven to 180 deg C. Deflate dough gentle, knead for 30 secs & cut into 8 equal parts. Place each dough on the work surface & use a rolling pin to form a circle about 5 inches in circumference. Place a slice of salami or ham onto the centre, sprinkle with 1 tsp of parmigiano, 1 tbsp of mozzarella, 1 tbsp of marina, 1/3 tsp breadcrumbs & 1/3 tsp of parsley. Fold dough over to opposite side & seal edges with a fork. Place each filled pastry onto the prepared baking sheet. When all filled pastry is on baking sheet, brush tops with 1/4 tsp olive oil, sprinkle with parmigiano & Italian seasoning. Bake for 15-20 mins, or until golden brown. Transfer onto serving plates, garnish with chopped parsley (if desired) & enjoy!
