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Panzerotti - savory Italian turnovers with mozzarella & prosciutto and onions & olives fillings! | cookingtheglobe.com
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Panzerotti - Savory Italian Turnovers

This recipe includes two fillings, but for this amount of dough you have to choose one. If you want to make both, you have to double the dough or make less of each of the fillings.
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Calories 418kcal
Author CookingTheGlobe

Ingredients

For the dough:

  • 3 cups all-purpose flour
  • 2 ¼ teaspoons (7g) instant dry yeast
  • 1 ½ teaspoons sugar
  • ¾ teaspoon salt
  • 1 cup lukewarm water
  • 1 ½ tablespoons Olive oil

For the onion and anchovy filling:

  • 2 tablespoons Olive oil
  • 1 lb (450g) mild onions, finely sliced
  • 3 ½ oz (100g) green olives, chopped
  • 3 anchovy fillets, chopped
  • 1 tablespoon grated Parmesan cheese
  • 1 14 oz (400g) can chopped tomatoes

For the prosciutto and mozzarella filling:

  • 7 oz (200g) mozzarella, chopped
  • 4 oz (120g) prosciutto, or any other ham, coarsely chopped
  • 2 oz (60g) grated Parmesan cheese

Instructions

  • The dough. Mix water with olive oil. Set aside. In a bowl, mix together flour, yeast, sugar, and salt. Make a well in the center an pour in the water and olive oil mixture. Mix until you get the dough.
  • Knead it on a floured surface until it is smooth and elastic (for about 6-7 minutes). Shape into a ball and place in a large greased bowl, coating the dough in oil. Cover with plastic wrap and let it rise for about an hour. Punch the dough down to release the air.
  • The onion and anchovy filling. Heat the oil in a frying pan and cook the onions until soft but not browned. Add the rest of the ingredients, bring to a boil and reduce to a thick sauce.
  • The prosciutto and mozzarella filling: Mix all the ingredients in a bowl.
  • The assembly. Preheat the oven to 375°F (190°C). Divide the dough into 12 equal pieces. Roll out each piece into a 5-inch (13cm) round. Place a tablespoon of the filling in the center of each round and fold over to enclose it. You can decorate the border with fork if you want to. Bake for 15 minutes, until puffed and brown.

Notes

The authentic recipe requires Panzerotti to be deep-fried instead of baking. For frying heat enough oil to submerge them, wait until oil shimmers, and cook few at a time until golden and puffed.

Nutrition

Calories: 418kcal