Panzerotti

• Meat

  • 1 cup Ham
  • 1 cup Pepperoni
  • 1 Sausage

• Produce

  • 1 Onion
  • 1 Pineapple

• Condiments

  • 1 1/2 cups Pizza sauce

• Baking & Spices

  • 3 cups Flour, white
  • 1 Peppers
  • 1 1/2 tbsp Shortening
  • 2 tbsp Sugar
  • 1 1/2 tsp Yeast

• Dairy

  • 1 1/2 cups Mozzarella cheese

• Frozen

  • 1 Dough split into 4 pieces
  • 1 Toppings you like on pizza

• Liquids

  • 1 cup Water

Found on cravingsofalunatic.com

Description

Ingredients

• For the dough:
• 1 cup water (or beer)
• 1½ tablespoons shortening
• 2 tablespoons sugar
• 3 cups white flour
• 1½ teaspoons yeast (bread machine)
• For the panzerotti:
• 1 dough split into 4 pieces
• 1½ cups pizza sauce
• 1 cup ham, cut up
• 1 cup pepperoni, cut up or shredded
• 1½ cups mozzarella cheese, shredded
• Optional:
• Peppers
• Sausage
• Onion
• Pineapple
• any other toppings you like on pizza

Directions

• For the dough:
• I use a bread machine for mine. Just add everything in order into your baking pan and set inside the chamber, turn on the dough setting.
• You could also mix this in your stand mixer using the dough attachment and use fast rising yeast.
• You could also do it in your food processor using fast rising yeast.
• For the pizza:
• Make your dough ahead of time. I usually make mine in the morning and let it rise some more (about an hour) in a container in a warm spot. Then I stick it in the fridge until I need it. Cold dough is way easier to work with for some reason.
• Cut up all your meat and any other toppings you want inside. Set aside.
• Shred your cheese.
• Turn on your deep fryer and set to max heat.
• Now take your dough and make sure you divided it into 4 pieces. Set 3 aside and start working on your first one.
• You want to lay it out on a floured surface. You can either hand stretch it or use a rolling pin.
• Roll it just like you would a pizza.
• Now in the middle of the dough put some sauce. About 4 or 5 tablespoons should be good.
• Now toss on your meat, also right in the middle.
• Now add your cheese. Make sure you leave enough rim to wrap the panzerotti so you want a good 1 to ½ inch space around the edge.
• Now take your dough and fold it over. It should make a little half moon.
• Now press lightly on the middle where the toppings are to remove any air. Important step.
• Now press down the edges to seal them.
• Now you take those edges and fold them over on again.
• Press the edges down really well so you have an air tight seal.
• Now very carefully lift it up (by hand if youre a pro, spatula if not) and drop it very carefully in the grease. Be super careful as it will splatter and spurt a bit.
• Now cook each side for about 3 to 5 minutes. You need to flip it over and cook both sides. Do not push down and immerse it or it could explode. You can always use tongs if you find a section not browning enough.
• Remove carefully and set on a paper towel to drain.
• Repeat until you made all 4.
• Serve with a big old gooey cheesy smile!