| 1 | Yield: roman pepper pastry will make approximately 30 to 35 3-inch panzerotti. |
| 2 | Any of the other yeast doughs will yield approximately crust suggestions: roman pepper pastry crust, basic pizza dough, sicilian- style, semolina, herb, or pepper-lard dough six fillings followed by general instructions filling #1 1/3 cup tomato sauce ?cup mozzarella or scamorza, coarsely shredded 1 garlic clove, peeled and minced 2 fresh basil leaves, finely minced, or ?tsp dried thyme, oregano, or marjoram freshly ground black pepper to taste filling #2 1/3 cup tomato sauce ?cup mozzarella, coarsely shredded 1 -2 oz can anchovies, drained and finely chopped 1 tsp finely minced fresh parsley leaves freshly ground black pepper to taste filling #3 ?cup cooked spinach, squeezed dry and finely chopped ?cup ricotta 2 tbsp freshly grated parmesan cheese ?cup finely minced prosciutto freshly ground black pepper to taste filling #4 ?cup cooked spinach, squeezed dry and finely chopped 1 ~2 oz can anchovies, drained and finely chopped 2 tbsp drained capers 2 tbsp ricotta freshly ground black pepper to taste filling #5 ?cup shredded fontina cheese ?cup finely chopped onion, sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de provence or 1 tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely chopped freshly ground black pepper to taste filling #6 ?cup ricotta ?cup finely chopped salami ?cup smoked mozzarella, coarsely shredded general instructions for panzerotti Preheat the oven to 450 °F for 30 minutes. |
| 3 | Roll the dough of your choice out to an even 1/8 inch thickness with a rolling pin. |
| 4 | If necessary, use dustings of flour to prevent the dough from sticking. |
| 5 | Cut out as many panzerotti as possible using a 3 inch glass as a cutter. |
| 6 | Combine all of the ingredients together in a bowl for any of the 6 filling suggestions. |
| 7 | Put a scant teaspoon of filling on one half of each of the circles of dough. |
| 8 | (there will be leftover filling if using roman pepper pastry dough; use it in an omelet). |
| 9 | Fold the dough over into little crescent shapes, pressing down to seal the edges with your fingers. |
| 10 | Place each one on an oiled baking sheet. |
| 11 | Bake for 15 to 20 minutes, or until lightly colored. |
| 12 | Or deep-fry in 2 inches of vegetable oil until golden. |
| 13 | Panzerotti are best served piping hot. |
| 14 | Freezing panzerotti freeze the raw panzerotti in one layer on a baking sheet. |
| 15 | Once they are frozen solid, they can be transferred to plastic bags. |
| 16 | The can be frozen up to 4 months. |
| 17 | Reheating panzerotti to reheat panzerotti,simply put them on a baking sheet and warm them up in a 350 degree oven for 10 to 15 minutes. |
| 18 | To bake frozen panzerotti, preheat the oven to 450 degrees. |
| 19 | Lay the panzerotti on a baking sheet and cover them tightly with aluminum foil. |
| 20 | Bake for 15 minutes. |
| 21 | Then remove the foil and continue baking until turnovers are golden brown. |
