Repeat with the remaining dough balls and filling. To cook heat the high smoke point oil in a deep fryer or deep saucepan to a temperature of 180 degrees C (350 degrees F). Place a one or two panzerotti into the oil in batches and fry for about 2 - 3 minutes on each side, until both sides are golden brown.. "/>
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Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

Baked panzerotti recipe with pizza dough

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Place the panzerotti on a baking tray and bake fpr 15-20 minutes till golden on top. INGREDIENTS SERVING: 4 For the dough- 1 Cup water 3 cups Plain Flour 2 tbsp Sugar 2 tbsp olive oil 1 1/2 tsp Fresh Yeast For the filling- 2 cups Mozarella Cheese, grated 1 cup Ham, chopped 1 cup Pepperoni, chopped For the sauce-6 Large ripe Tomatoes
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Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half...