Deep-Fried Pizza-Panzerotti

Name: Deep-Fried Pizza-Panzerotti
Yield: 4 servings
Cuisine: American
Ingredients: 1 half a fist Your favorite pizza dough; 2 per piece Wiener sausages; 1/4 per piece Fresh tomatoes; 1/2 bunch per piece Spinach; 1 bunch Easy melting cheese; 1 bunch Cheese of your choice; 1 Herb salt

cookpad.japan @cookpad_jp

I had a Panzerotti with my friends a few years ago at an Italian restaurant that overlooks the ocean, and wanted to recreate it. It's such a joy to cook something and eat it in a relaxed environment.

Proofing the dough twice makes it elastic and chewy. Fill these with plenty of your favorite ingredients! Just be sure to seal the edges tightly. If you do not like juicy, fresh tomatoes, use tomato sauce. Adjust the amount of salt to taste. Recipe by shujy2000

I had a Panzerotti with my friends a few years ago at an Italian restaurant that overlooks the ocean, and wanted to recreate it. It's such a joy to cook something and eat it in a relaxed environment.

cookpad.japan @cookpad_jp

I had a Panzerotti with my friends a few years ago at an Italian restaurant that overlooks the ocean, and wanted to recreate it. It's such a joy to cook something and eat it in a relaxed environment.

Saved

Ingredients

4 servings

1half a fist Your favorite pizza dough
2per piece Wiener sausages
1/4per piece Fresh tomatoes
1/2 bunchper piece Spinach
1 bunchEasy melting cheese
1 bunchCheese of your choice
1Herb salt

Saved

Steps

1

Roll the pizza dough into half a fist sized ball and let it sit for second rising.
2

Cut the tomato into 5 mm cubes, leaving the skin on. Boil the spinach, and chop the uncooked sausage into 5 mm slices.
3

Punch down the pizza dough, flour the working surface, and roll out the dough into a 25-cm diameter circle. (It will be reduced to about 15-cm in diameter after frying.)
4

Place all of the fillings on either the right or left side of the dough, slightly off center, and sprinkle on the herb salt. Leave a 2-3 cm border at the edges of the dough.
5

Wrap the filling with the dough into a half moon shape. Tightly secure the edges.
6

It should seal well and look pretty if you fold the outer edge and press it down to secure it.
7

Deep-fry the dough at medium temperature (about 170℃) until golden brown.
8

Enjoy a piping hot Panzerotti.