Tomato & Mozzarella Stuffed Panzerotti



  • 1 lb all-purpose flour
  • 1/2 oz fresh yeast
  • 1 cup water
  • lb whole peeled tomatoes
  • 3/4 lb fresh mozzarella cheese
  • salt and pepper


1. Combine flour, yeast, salt and water to create dough. Allow to rise for about 2 hours.

2. Meanwhile, cut the peeled tomatoes, squeeze them and leave to drain in a colander. Dice mozzarella; once the tomatoes have drained, add the diced mozzarella and season with salt and pepper. Roll out the dough into disks of about 8 inches in diameter and 0.2 inch thick.

3. Fill each disk with the tomato-mozzarellamixture, then fold into half-moon shaped pouches. Folding together the edges to seal the panzerotti.

4. Deep-fry in abundant olive oil. Flip the panzerotti often to prevent them to avoid burning on either side. Wait until the pouches are golden-brown in color. Then transfer to a plate for serving.


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