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CLASSIC PANZEROTTI

CLASSIC PANZEROTTI

I grew up calling these panzerottis, but I've heard them referred to as calzones or strombolis. Apparently, there are size and shape differences with them. They're all just a pizza, stuffed, folded in half and baked until crisp on the outside and gooey, cheesy on the inside. So, whatever you call it, you'll just end up calling it YUMMY!!

Here's what you'll need

  • 3 cups flour (maybe a bit more if needed)
  • 2 tsp yeast
  • 1 cup warm water
  • 2 cup diced tomatoes
  • 6 cloves garlic (minced)
  • 1 small onion
  • 2 balls of fresh mozzarella
  • 2 tbsp olive oil
  • 1 tsp salt

THE DOUGH

  1. sift the flour into a big mixing bowl

  2. in a measuring cup, add yeast with warm water and olive oil until frothy (about 10 minutes)

  3. add the yeast mix to the flour with a dash of salt (make sure to leave some of the flour out as you'll want to add it as you need, keeping the dough slightly sticky)

  4. start mixing with your hand until the dough starts to form and then turn out onto your countertop

  5. knead the dough for at least 15 minutes (HINT: set a timer)

  6. grease a big mixing bowl with olive oil and drop the dough in, cover with a just damp dish towel and set in a warm part of the kitchen

  7. CLASSIC PANZEROTTI

  8. let it rise to double it's size...at least an hour

  9. punch it down and let it rise again

  10. now it's ready to use

THE SAUCE

  1. sautee garlic and onions in olive oil until translucent and fragrant

  2. add the chopped tomatoes and cook until most of the liquid is gone (about 10 minutes)

THE ASSEMBLY

  1. divide the dough into two

  2. gently work the dough onto a pizza pan until it's about ¼ inch thick and let it sit 15 minutes or so

  3. spread the sauce on and add cheese on half, leaving room at the edges, sprinkle with salt, pepper and a dash of dried oregano if you like

  4. CLASSIC PANZEROTTI

  5. fold over and gently crimp the edges to seal it up and cut two or three slits to allow steam to escape (don't skip this step, it's important)

  6. CLASSIC PANZEROTTI

  7. bake for 12 to 15 minutes in a 400° preheated oven until golden brown

  8. PCLASSIC PANZEROTTI

  9. give a few minutes before you cut into it, it will be as hot as molten lava!

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