Crispy Puttanesca Panzarottis

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 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:
    • 2 tablespoons capers
    • 2 tablespoons chopped anchovies
    • 1/4 cup grated Romano cheese
    • Canola oil, for frying
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    Directions

    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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