Total:
35 min
Active:
25 min
Yield:
about 20 panzarottis
Level:
Intermediate
Total:
35 min
Active:
25 min
Yield:
about 20 panzarottis
Level:
Intermediate

Ingredients

Sauce:
  • One 28-ounce can whole San Marzano tomatoes
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon raw sugar
  • 1 clove garlic, minced
Panzarottis:
  • All-purpose flour
  • 1 pound pizza dough, fresh or frozen (thawed if frozen)
  • 1/3 cup diced fresh mozzarella
  • 2 tablespoons minced kalamata olives
  • 2 tablespoons capers
  • 2 tablespoons chopped anchovies
  • 1/4 cup grated Romano cheese
  • Canola oil, for frying

Directions

Watch how to make this recipe.

For the sauce: Squeeze the tomatoes to remove the juice and seeds and place the tomatoes in a fine-mesh sieve. Add the parsley, basil, oregano, black pepper, red pepper flakes, sea salt, raw sugar and garlic. Mix and set aside to drain. For the panzarottis: Dust a work surface with flour and roll out the dough. If the dough is too sticky, dust with more flour. Use a 3-inch round cookie cutter to cut out 20 rounds. In the middle of each round, place 1 teaspoon mozzarella, 1 teaspoon tomato sauce, 1/4 teaspoon olives, 1/4 teaspoon capers, 1/4 teaspoon anchovies and 1/2 teaspoon Romano cheese. Fold the round over to enclose the filling and tightly seal the edges with the tines of a fork. Heat the canola oil to 350 degrees F. Fry the panzarottis until golden and crisp and the dough is cooked through, about 5 minutes. Drain on paper towels. Place the panzarottis on a platter and serve hot.

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