Ingredients: |
Ingredients: 3-large pre-made fresh pizza dough, at room temperature or home made
2.5-3lbs 85% ground beef
2 cans corned beef
1-28oz can whole peeled tomatoes (preferable San Marzano), drained
1-14oz can stewed tomatoes (drained)
salt and pepper to taste
vegetable or sunflower oil for frying
large bag (32oz) shredded mozzarella cheese
Freshly grated Parmesan cheese-NOT KRAFT OR THE FAMILY WILL YELL AT YOU!
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Directions: |
Directions:Brown the ground beef and season generously with salt and pepper. Add the corned beef, breaking until crumbled then mix well until heated through. Remove from pan and place in a bowl for prepping.
Drain the tomatoes (reserve juices for another use) crush with your hands, dice by hand or place in a food processor just for a few pulses to break up the tomato chunks (don't completely crush). Place in a bowl and add 1 cup+ of freshly grated parmesan cheese, salt and pepper to taste then mix together; set aside.
Cut each large pizza ball in half then cut each half into half pieces (4 pieces total) making a total of 12 pieces.
On a floured surface, knead then shape each dough piece using a rolling pin, into a large circle or oblong shape. Do not roll too thin or the panzerotto will burst when frying.
Fill a deep pot 1/3 of the way with oil and preheat on medium until temperature reaches 350º Use a thermometer to maintain that heat so it doesn't burn. Adjust heat as needed.
At one end of the dough, place about 2 tbsp of meat mixture, top with 1 heaping tbsp+ of the tomato mixture, then sprinkle with shredded mozzarella cheese.
Fold over the dough and pinch the ends to seal the pocket. Use a fork and pinch close again or gently roll the end like a braid to close the dough.
* The trick is to put enough filling to create a nice full panzerotto but not too full that you can't close it.
Prepare all the panzerotti before frying. Fry 2 at a time until golden brown then gently turn over to brown the other side. This will take approximately 7-10 minutes.
Drain panzerotti on a large baking sheet lined with paper towels.
Serve immediately. |
This recipe for Panzerotti -Nonna Style is from