Panzerotti
Crispy golden half-moon pastries with a crimped edge, filled with a simple tomato and mozzarella mixture. These Italian turnovers are a quick and satisfying snack or light meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 12g
Ingredients
- 1 lb pizza dough
- ½ cup tomato sauce
- 4 oz mozzarella cheese
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. On a floured surface, divide the 1 lb pizza dough into 4 equal pieces and roll each into a 6 inch circle.
- 2
Spread 2 tbsp of the 0.5 cup tomato sauce on one half of each circle, leaving a 0.5 inch border. Top with 1 oz of the 4 oz mozzarella, torn into small pieces.
- 3
Fold the other half of the dough over the filling and press the edges to seal. Crimp the edges with a fork to create the classic pattern and ensure they stay closed.
- 4
Brush the tops with the 2 tbsp olive oil and place on a baking sheet. Bake until golden brown and puffed, about 15 minutes, until the crust is crisp and the cheese is melted.
- 5
Let cool for 2 minutes before serving. Enjoy warm.
Tools you’ll need
- rolling pin
- baking sheet
- fork
- pastry brush
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