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Crispy Puttanesca Panzarottis

  • Level: Intermediate
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: about 20 panzarottis
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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


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


  1. 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.