Panzerotti Master Recipe
40 To 45 3-inch panzerotti.
Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch
panzerotti. Any of the other yeast doughs will yield approximately
Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian-
style, Semolina, Herb, or Pepper-Lard Dough
Six Fillings followed by General Instructions Filling #1 1/3 cup tomato
sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1 garlic clove,
peeled and minced 2 fresh basil leaves, finely minced, or 1/4 tsp dried
thyme, oregano, or marjoram Freshly ground black pepper to taste
Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded 1 -2
oz can anchovies, drained and finely chopped 1 tsp finely minced fresh
parsley leaves Freshly ground black pepper to taste
Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped 1/2 cup
ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely minced
prosciutto Freshly ground black pepper to taste
Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1 -2 oz
can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp
ricotta Freshly ground black pepper to taste
Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped onion,
sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or
1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely
chopped Freshly ground black pepper to taste
Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup smoked
mozzarella, coarsely shredded
General Instructions for Panzerotti
1. Preheat the oven to 450 degrees for 30 minutes.
2. Roll the dough of your choice out to an even 1/8 inch thickness with a
rolling pin. If necessary, use dustings of flour to prevent the dough from
3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter.
4. Combine all of the ingredients together in a bowl for any of the 6
5. Put a scant teaspoon of filling on one half of each of the circles of
dough. (There will be leftover filling if using Roman Pepper Pastry Dough;
use it in an omelet.)
6. Fold the dough over into little crescent shapes, pressing down to seal
the edges with your fingers. Place each one on an oiled baking sheet.
7. Bake for 15 to 20 minutes, or until lightly colored. Or deep-fry in 2
inches of vegetable oil until golden. Panzerotti are best served piping
Freeze the raw panzerotti in one layer on a baking sheet. Once they are
frozen solid, they can be transferred to plastic bags. The can be frozen up
to 4 months.
To reheat Panzerotti,simply put them on a baking sheet and warm them up in
a 350 degree oven for 10 to 15 minutes.
To bake frozen panzerotti, preheat the oven to 450 degrees. Lay the
panzerotti on a baking sheet and cover them tightly with aluminum foil.
Bake for 15 minutes. Then remove the foil and continue baking until
turnovers are golden brown.
Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini