Deep Fried Panzerotti

Submitted by Ruffle-butt

"I love panzerotti's cooked this way and ever since the pizza place that used to make them closed down I have been trying to figure out how to do them justice.I think I have come pretty close.Prep time will depend on whether you make your own dough. I use a bread maker which takes two hours for the dough."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 3

ingredients

• 453.59 g pizza dough (store bought or homemade enough for large pizza)
• 368.54 g can tomato sauce
• 59.14 ml water
• 1.23 ml garlic powder
• 1.23 ml dried basil leaves
• 1.23 ml dried oregano
• 1.23 ml lemon juice
• 1.23 ml salt
• 4.92 ml sugar
• pepperoni
• 354.88 ml mozzarella cheese

directions

1. In sauce pan combine tomato sauce, water, lemon juice and spices bring to a boil then reduce heat and simmer for 30 minutes.
2. While the sauce is simmering divide your dough into three parts then roll out each one making sure not to roll them out to thin.
3. Allow the dough to rest.
4. When sauce is ready add desired amount to middle of the pizza dough making sure to leave room around edge for folding.
5. Top with cheese and pepperoni.
6. Fold over and seal edges.
7. Preheat oil in deep fryer or large pot to 375.
8. Add panzerotti to heated oil cooking for 5 minutes then turn over and cook for another five.
9. Remove from oil and place on paper towel.
10. Let cool for a couple minutes before serving (leftover sauce can be used for dipping sauce).

Reviews

[Lady Isobel]

Really good! I didn't deep fry them, however. Instead, I baked them and they were yummy!

 

[Crafty Lady 13]

This reminds me of the pizza turnovers we have at our local pizza shop. Very easy to make and would be very adaptable. I think I would like to try this again with sausage, green peppers and black olives. You have to be careful to leave a wide area around the edges or the dough will not seal properly. Made for PAC Spring, 2008.