Panzerotti! The recipe for an authentic Italian snack food - WDRB 41 Louisville - News, Weather, Sports Community

Teresa Crocco from Catering by Teresa went to her homeland this summer. She showed the WDRB in the Morning team how to make Panzerotti (Pizza Pockets) -and gave a short cut to make them even easier.

Panzerotti (Pizza Pockets)

For the dough:
400 grams of flour
1 envelope of Active Dry Yeast
1 / 2 cup of lukewarm water
2 tablespoons olive oil
1 tsp. sea salt
Alternative: Rhoes Bake n Serve Frozen White Dinner Roll

For the filling:
400 grams of mozzarella
28 oz. Can whole peeled tomato
2 tbsp. Parmiggiamo reggiano
oregano
oil
salt and pepper

For frying:
vegetable oil

Preparing Panzerotti:

• Dissolve yeast in warm water.
• Pour the flour in a mound and pour the mixture of water,yeast, salt and oil. Knead until the mixture becomes smooth and elastic (if you find that the dough is too stiff, add water, if it is too soft, add flour). Form a ball to let it rise for about an hour in a warm place (it should double its volume).
• After the dough rise baggy many balls, the number of turnovers you want to accomplish and let them rise again. (30 minutes)
• Meanwhile, squeeze well and chop the mozzarella into small cubes.
• Put plum tomatoes in a strainer to remove the juice. Dice the plum tomatoes and put in a bowl, add salt and pepper (to taste), oregano, oil and parmiggiamo.
• Take the dough and roll it out one by one on a work surface and fill the center with tomato and mozzarella.
• Fold the dough over itself, forming a half moon, and press the edges so the filling does not spill.
• Fry the turnovers in hot oil, turning on both sides until they are golden brown.
• Once cooked your panzarotti arrange on paper towels and then serve hot.