Recipe: Panzerotti

If I was being a little mean I’d probably describe this is a slightly fancy hot pocket. I ended up not loving these as much as I thought I would but I think it’s because I let the dough rise too long and they ended up extremely puffy and not at all crunchy despite being fried. However, the idea is solid. You make yourself a little stuffed pizza pocket filled with whatever you like and then you shallow fry it in oil, what could be wrong with that?

Panzerotti

AuthorMabDifficultyIntermediate

Yields8 Servings
Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs

Ingredients
Pizza Dough
 220 g flour
 120 ml warm water
 5 g salt
 4 g yeast
 10 ml olive oil
 12 g sugar
Filling
 120 g mozzerella cheese
 180 ml tomato sauce
 100 g chopped cooked chicken (or other fillings)

Directions
1

Mix together all the ingredients for the dough together in a bowl and knead for 4-5 minutes until a dough forms, add more flour or water as needed to make a smooth but not sticky dough.

2

All dough into a ball in an oiled bowl and sit in a warm place for about an hour to rise.

3

Once risen, divide the dough into 6-10 equal pieces (depending on how large you want the finished pocket) then stretch or roll out each ball into a disk (about 15cm wide).

4

Place a small amount of sauce and filling, about 1-2 tbsp then brush the edge of the dough with water and fold the dough over to create a semi-circle, crimping with your fingers or a fork. Make sure the dough is sealed tightly. Repeat until all dough and filling is used.

5

To cook: Fill a heavy frying pan with 1 inch of oil and heat to 175°C then place 1-2 panzerotti in the hot oil cooking for 1-2 minutes on each side then removing them to a paper towel to soak up any extra oil.

Ingredients

Ingredients
Pizza Dough
 220 g flour
 120 ml warm water
 5 g salt
 4 g yeast
 10 ml olive oil
 12 g sugar
Filling
 120 g mozzerella cheese
 180 ml tomato sauce
 100 g chopped cooked chicken (or other fillings)

Directions

Directions
1

Mix together all the ingredients for the dough together in a bowl and knead for 4-5 minutes until a dough forms, add more flour or water as needed to make a smooth but not sticky dough.

2

All dough into a ball in an oiled bowl and sit in a warm place for about an hour to rise.

3

Once risen, divide the dough into 6-10 equal pieces (depending on how large you want the finished pocket) then stretch or roll out each ball into a disk (about 15cm wide).

4

Place a small amount of sauce and filling, about 1-2 tbsp then brush the edge of the dough with water and fold the dough over to create a semi-circle, crimping with your fingers or a fork. Make sure the dough is sealed tightly. Repeat until all dough and filling is used.

5

To cook: Fill a heavy frying pan with 1 inch of oil and heat to 175°C then place 1-2 panzerotti in the hot oil cooking for 1-2 minutes on each side then removing them to a paper towel to soak up any extra oil.

Panzerotti

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