For the sauce: Squeeze the tomatoes to remove the juice and seeds and place the tomatoes
in a fine-mesh sieve
. Add the parsley
, 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.