Italian Panzzerotti Recipe
Pepperoni, sausage and mozzarella cheese served with a side of marinara sauce. Only available in small.
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Ingredients
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Dough
Filling
Marinara Sauce
Frying
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the olive oil and the yeast mixture. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Filling Preparation
- 5
Prepare Filling
In a bowl, combine the pepperoni slices, cooked and crumbled Italian sausage, and shredded mozzarella cheese. Mix well and set aside.
Marinara Sauce Preparation
- 6
Cook Marinara Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, dried oregano, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally.
Assembling and Frying
- 7
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/8 inch thickness.
- 8
Cut and Fill
Using a round cutter (about 4 inches in diameter), cut out circles from the dough. Place a tablespoon of filling in the center of each circle. Fold the dough over and press the edges to seal.
- 9
Heat Oil
In a deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 10
Fry Panzzerotti
Fry each panzzerotti in hot oil for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Serving
- 11
Serve
Serve hot with the marinara sauce on the side for dipping. Garnish with fresh basil if desired.