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Classic Panzerotti

Name: Classic Panzerotti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 Panzerotti
Cuisine: Italian
Ingredients: 1 Mimi Food's Gluten-Free Pizza Dough; 1.5 cup Dairy-free OR lactose-free mozzarella shreds; 1 cup peeled canned tomatoes; 0 Bob's Red Mill Gluten-Free Flour, to sprinkle; 0 Canola OR vegetable oil

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Classic Panzerotti

As someone who is celiac and 1/2 Italian, there are 3 P's that are essential to living a happy life, or at least these are my essentials; Pasta, Pizza & Panzerotti. While pasta and pizza are made more regularly in my household, whenever panzerottis are being made, I will drop everything just to enjoy one. Having learned how to make them myself is important because my family goes crazy for them. With these simple steps and easy recipe, you'll be enjoying some fresh Panzerotti in no time!

Servings: 6 Panzerotti

Keywords: Panzerotti, Deep-fried, Folded pizza, italian, gluten-free, lactose-free, comfort food, delicious, celiac safe

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

1 Mimi Food's Gluten-Free Pizza Dough
1 ½ cup Dairy-free OR lactose-free mozzarella shreds
1 cup peeled canned tomatoes
Bob's Red Mill Gluten-Free Flour, to sprinkle
Canola OR vegetable oil

Instructions

Depending on how many panzerotti you want to make, remove the appropriate amount of dough from the freezer and let it defrost for 4-5 hours.
After your dough is defrosted, sprinkle some flour on your clean surface, and roll out your dough into a rectangular shape. If the dough starts to stick to your rolling pin, add some flour to the dough and the pin and continue rolling it out. Use a pizza cutter to slice the dough into 6 squares per dough.
Take 1 square of dough and form a dough ball. Repeat this for all the squares. Roll out each individual ball into a medium sized circle and repeat for all of the dough balls.
Prepare your panzerotti filling by adding the cheese and tomatoes to a bowl. Make sure you use a fork to crush the peeled tomatoes. This will leave you with some chunky bits of tomato in your panzerotti. If you don't like chunks of tomato, use the rest of the tomato juice from the can instead. Mix both ingredients together, and keep adding cheese until the ratio of cheese is greater than tomato sauce.
Before you start filling the panzerotti, fill up a pot about half way with come canola or vegetable oil and turn to medium high. The oil will take between 8-10 minutes to get hot enough to deep fry.
Spoon some of the filling on to one side of the rolled out dough circle and fold the other side of the dough over. To seal in the filling, dip a fork into some flour and press the fork on the edges of the dough all the way around the panzerotti. This will seal in the filling and prevent it from coming out as it is deep frying. Repeat for all the dough.
Take a small piece of leftover dough and drop it into the oil to see if it's hot enough. When the oil is ready, gentle place your panzerotti in the oil and let it fry for about 2 minutes on each side. They will usually flip over on their own once the first side is done frying, but monitor each side just incase that doesn't happen.
Use a hand strainer to remove the deep fried panzerotti and place on a plate lined with paper towel to soak up the extra oil. Fry all of your panzerotti and let them cool for 5 minutes; they will be extremely and you will burn your mouth if you don't wait for them to cool a little. Once they are cooled, dig in and watch that cheese pull. Enjoy!

Notes

Dough: I used Mimi Foods gluten-free dough. 1 dough can make about 5-6 small panzerotti so if you're cooking for a party, you are definitely going to need more dough.

Flour: You won't need too much flour as the dough is already made, however I like to sprinkle some flour on the surface that I will be using to roll our the dough. When rolling out the dough, sometimes it can become sticky so I like to sprinkle some flour on those spots. This makes it easier to roll out instead of sticking to the rolling pin.

Cheese: For these panzerotti, I used lactose-free cheese. You can use vegan or lactose-free cheese depending on your preference or allergy. You will need more cheese than sauce.

Tomato sauce: For the tomato sauce, I like to use canned peeled tomatoes. I like some chunky pieces on tomato in my panzerotti so I will break down the peeled tomato with a fork. When it comes to the panzerotti filling, it's important that you have more cheese than sauce. Add both ingredients to a bowl and add enough cheese so that the sauce is combined evenly.

Oil: To fry your panzerotti, you're going to need vegetable or canola oil, as well as a deep pot or a wok. You should pour enough oil so that the panzerotti are not touching the bottom of the pot, and have room to float.

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