Panzerotti master recipe
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Panzerotti master recipe
  Pizza    Appetizers  
Last updated 6/12/2012 12:47:40 AM. Recipe ID 8468. Report a problem with this recipe.
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      Title: Panzerotti master recipe
 Categories: Pizza, Appetizers
      Yield: 6 Servings
 
     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 sticking.
  
  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
  filling suggestions.
  
  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 hot.
  
  Freezing Panzerotti
  
  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.
  
  Reheating Panzerotti
  
  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.
  




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Recipe ID 8468 (Apr 03, 2005)

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