Fried Panzerotto
dough / panzerotto |
panzerotto/person |
Roll out dough using rolling pin to ensure evenness and to prevent thin spots, ~1/8 inch.
A little bit of sauce is ok inside, just makes it harder to close and form.
Do not use grated cheese, takes up more space use sliced cheese to increase amount of cheese in panzerotti.
Fry side 1 for 1-2 minutes in +350F/176C oil. Flip and fry the other side for 3-4 minutes, then flip over and finish frying first side. This creates a hard crust on both sides before too much expansion has occurred in order to prevent leaks.
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Note
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2016-08-22 To ensure best seal: Use a small amount of water on edges. Makes sure as much air is removed. Use fork to crimp. Fold over edge again , crimp with fork again. Let sit for 5 minutes to allow dough to form seal. Cook at 325 to prevent too fast expansion. |