Panzerotti, filled yeast dough, has many spellings and variations and are found throughout Italy. They are a great snack or antipasto offering. The name is taken from panza which means stomach because these puff up when fried.
- 1 cup sun dried tomatoes in olive oil, drained
- 1 recipe pizza crust yeast dough
- 1 ball mozzarella cheese cut into bits
- 1 cup diced salami or San Danielle prosciutto or prosciutto di Parma
- 1/2 cup torn basil leaves
- Salt and pepper to taste
- Sunflower oil for frying
- Place the tomatoes in a food processor and puree them. Transfer the paste to a small bowl.
- Divide the dough into 12 equal pieces and roll each out into a 4-inch round.
- Divide and top each round with a little of the sun dried tomato paste to within 1/4-inch of the border.
- Top each one with some of the cheese, salami or prosciutto and basil leaves. Sprinkle with salt and pepper.
- Brush the edges with a little water, then fold over and pinch edges shut or use a fork. Set aside on clean towels as you make them.
- Heat the oil in a heavy duty deep pan or deep fryer to 375°F.
- Fry a few at a time until golden brown. Drain on paper and serve hot.
This recipe was featured on Season 22 - Episode 2216.