Italian baked Panzrotti

Name: Italian baked Panzrotti
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For dough:; 250g flour; 4 g dry yeast; to taste Salt; 1 tsp sugar; 1 tsp olive oil; Lukewarm water; For filling:; 250 g grated mozzarella; 1/2 tometoes puree; 1 tsp dried Oregano; 1 tsp olive oil; To taste salt

Gupta Mithlesh @CookwithGM

Italy

#goldenapron A Traditional Italian food.

Gupta Mithlesh @CookwithGM

Italy

#goldenapron A Traditional Italian food.

Saved

Ingredients

30minutes

6 servings

For dough:
250gflour
4 gdry yeast
to tasteSalt
1 tspsugar
1 tspolive oil
Lukewarm water
For filling:
250 ggrated mozzarella
1/2tometoes puree
1 tspdried Oregano
1 tspolive oil
To tastesalt

Saved

Steps

30minutes

1

Dissolve yeast in 1/4 cup of water and add sugar and mix. Now in a large bowl take flour, 1tsp olive oil, salt and add the yeast mixture.
2

Now begin to knead. Adding warm water slowly until it is soft and smooth dough. Now cover the dough with cling wrap and let the dough rise for 3 hours.
3

Meanwhile prepare the filling. In a bowl add tomatoes puree, salt, olive oil and oregano and mix well. Keep aside.
4

Now dough is double. Now you can divide the dough into the balls. Let them rise for 40 minutes. After 40 minutes roll out the dough ball with rolling pin so as to make some discs.
5

Place 1tbsp tomato puree and 1tbsp Mozzarella in the middle of each disc and close, using a fork to press the edges. Seal them properly and carefully.
6

Place the panzerotti on a baking tray with baking paper. Brush each panzerotti the with a little oil. Now bake in a preheated oven at 300 c for 15 minutes.
7

Now is panzrotti is ready for serve.
8

Tip.. It's very important to be careful not to pour the tomato on the edges of panzerotti, otherwise you won't be able to seal them properly.
9

You can also deep fry your panzerotti.