By Angelo Coassin (Cooking with Bello) 🍝

PANZEROTTI (Tomato and Mozzarella)

Name: PANZEROTTI (Tomato and Mozzarella)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: -500gr flour; -300ml water (room temperature); -6g sugar; -1 tbsp extra virgin olive oil; -5g instant yeast; -10g salt; -300g passata sauce; -200g pizza mozzarella; -1l sunflower oil

8 steps

Prep:10minCook:10min

Fried pizza pockets filled with tomato and mozzarella! 😍

Updated at: Thu, 17 Aug 2023 11:36:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories2712.2 kcal (136%)

Total Fat247.9 g (354%)

Carbs101.1 g (39%)

Sugars1.8 g (2%)

Protein25.1 g (50%)

Sodium1223.5 mg (61%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

In a bowl add flour, yeast, sugar, water, oil and salt mix everything with a spoon until all the ingredients come together then knead for 10 mins or until you form a smooth dough.

Step 2

Cover with clinging film and let it rest for 2 hours.

Step 3

Divide your dough into little balls of approximately 70gr each.

Step 4

With a rolling pin flatten each ball into a little pizza disk.

Step 5

Place a spoon of tomato passata in the middle and some mozzarella cubes.

Step 6

Close your panzerotti into a half a moon shape making sure they’re perfectly sealed.

Step 7

Fry your panzerotti in some hot sunflower oil (170C/340F) for about 3/4 mins or until nice and golden!