Ingredients
| Ingredient | Quantity |
|---|---|
| Pizza dough discs | 16 |
| Sun-dried tomatoes in oil | 250g |
| Smoked Scamorza (or Provola) | 200g |
| Anchovies in oil | 70g |
| Egg whites | 1 |
| Vegetable oil (for frying) | 1L |
Instructions
-
Prepare the Sun-Dried Tomato Cream:
Begin by preparing the sun-dried tomato cream filling. In a food processor or blender, combine the sun-dried tomatoes (along with their oil) and blend until smooth and creamy. -
Prepare the Filling:
Cube the smoked scamorza cheese into small chunks. Gently pat dry the anchovies with paper towels to remove any excess oil. -
Assemble the Panzerotti:
Lay out a disc of pizza dough on a clean surface. Add a few pieces of cubed scamorza cheese onto the center of each disc. Next, add a small amount of the sun-dried tomato cream filling and a piece of anchovy. -
Seal the Panzerotti:
Lightly brush the edges of the dough with egg white to help seal the panzerotti. Fold each dough disc in half to create a crescent shape, then press the edges together firmly to seal. Use the tines of a fork to crimp and further seal the edges, ensuring they stay closed during frying. -
Heat the Oil for Frying:
In a large frying pan, heat the vegetable oil to about 180°C (350°F). You can check the oil temperature with a thermometer, or you can test by dropping a small piece of dough into the oil—if it sizzles immediately, the oil is ready. -
Fry the Panzerotti:
Fry the panzerotti in batches, making sure not to overcrowd the pan. Fry 2-3 at a time, turning them occasionally, until golden and crispy on all sides (about 4-5 minutes). Once cooked, remove the panzerotti from the oil and place them on a paper towel-lined plate to drain any excess oil. -
Serve and Enjoy:
Serve your panzerotti warm and crispy, ideally right after frying to enjoy their deliciously gooey and savory filling. These little pockets of joy are perfect as an appetizer or snack at any gathering!
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 5g |
| Carbohydrates | 22g |
| Fat | 9g |
| Saturated Fat | 3g |
| Sodium | 250mg |
| Fiber | 2g |
| Sugars | 2g |
Tips for Success:
- Dough Choice: Using store-bought pizza dough can save time, but homemade dough will add an extra touch of authenticity and flavor.
- Filling Variations: Feel free to experiment by adding fresh herbs like basil or oregano to the filling for a more aromatic touch.
- Frying Tip: Keep the oil temperature consistent. If the oil is too hot, the panzerotti will burn on the outside before the filling heats up. If it’s too cold, they may become greasy.
