Panzerotti

Panzerotti are savory filled pizzas that are closed shut on the edges
and then deep fried. They are most common in southern Italy.

Ingredients:

Dough:

5 cups flour
1 1/2 tbsp of Fleischmann's Traditional Yeast
1 tbsp sugar
1 tbsp salt
1 1/2 cups of warm water
1/4 cup Capri Vegetable oil

Filling (3-4 cups):

Chopped Italian deli meats
Cubed provolone cheese or fresh mozzarella

Sauce for filling:

796 ml can crushed tomatoes
1/2 can water
2 tbsp olive oil
4-5 garlic cloves minced
3-4 basil leaves
3/4 tbsp salt
3/4 tbsp sugar

Method:

To a cup of warm water stir in yeast and sugar and let yeast rise. Mix
flour and salt. Once yeast is ready add to dry ingredients together
with oil and knead until dough is smooth. Cover and let rise for two
hours.

Once sauce is cooked, placed about 3 tbsps and mix into the cheese and
meat mixture. Roll dough into circles, about 6.5 inches each. Place a
spoonful of the filling on to the circles and fold to close pressing
with your fingers. Next, use the teeth of a fork to press down
ensuring that they are closed tight. If there is filling left over,
just freeze for your next pizza night or panzerotti fry.

Fry in oil on both sides until golden brown.

Makes 20 - 25

Buon Apetito!