From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy)
Subject: REPOST: RECIPE: Panzerottis
Organization: Bell-Northern Research, Ottawa, Canada
Date: Mon, 25 Jan 1993 19:32:47 GMT

Erik Wilde requested a recipe. He obviously had not seen this yet! 
Sorry for the repost ;-} 
    - Cynthia


In article <1993Jan20.184006.22027@bcars6a8.bnr.ca>, csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
|> A panzerotti is, from what I've been able to gather, the original pizza
|> pop (tm), an Italian-like Cornish pastie, a pizza perogie! Catch my drift?
|> I've seen them offered on the menu of pseudo-Italian restaurants, so I
|> can't vouch for the authenticity.
|> 
|> I make mine out of regular yeast-based pizza dough (there've been a few 
|> recipies floating around the newgroup lately, so any would do!). Mix up a 
|> double batch of dough. Let rise and punch down. 
|> 
|> I roll out the dough into pieces about the size of a teacup saucer 
|> (8-9 inches across).Then I spread my homemade generic spaghetti/pizza/lasagne 
|> sauce on half, being extra careful to not get any sauce on the edges of the 
|> dough (won't stick when you try to seal them.). 
|> 
|> Then I place diced pepperoni, saute'dmushrooms and shredded mozzarella on top 
|> of the sauce, fold the dough over, and moosh the dough all the way around to 
|> make a sealed half-circle pocket.
|> 
|> I then let them set, until the dough has risen and the panzerottis are 
|> 50% larger than when I first  filled them. (I like the crust more than 
|> the filling.)  Place them on a baking/cookie sheet. Bake at 375 F until they 
|> are golden brown.
|> 
|> They freeze beautifully, are highly portable, reheat easily in any 
|> microwave oven (or not, if you like cold pizza ;-})
|> 
|> ----------------------------------
|> Generic Spaghetti/Pizza/Lasagne Sauce a la Cynthia
|> 
|>    I'm doing this from memory (I cook by instinct, too!), but the 
|>       proportions should, more or less, be correct. Large yield!
|> 
|> 500 ml (2 cups) chopped celery
|> 500 ml (2 cups) diced green pepper
|> 1 large onion, chopped
|> 15 ml  (1 teaspoon, I think)  minced garlic to taste
|> 
|> Saute with a little  olive oil until celery and peppers are tender.
|> 
|> Add 1.5 kg (3 lb) lean ground beef 
|>     250ml  (1 cup) water
|> 
|> Cook until the meat is browned and in little bits. 
|>  
|> Add 500g (1 lb) sliced fresh white mushrooms
|>     1 can (386 ml I think) of crushed tomatoes
|>     1 can (386 ml) stewed tomatoes
|>     2 tsp oregano
|>     1 tsp rosemary
|>     1 tsp dried basil
|>     1 tsp thyme
|>     1/2 tsp cinnamon
|>     1 bay leaf
|>     
|> Simmer for about an hour. Remove bay leaf. 
|> 
|> 
|> NOTES:
|> 1) I use garlic that is already minced, stored in oil... $2.99 at Loblaws.
|> 2) I spice things by taste, so the spice variations are very variable.
|> 3) I often add a tin of tomato paste to thicken the sauce.
|> 4) This sauce is best if left in the fridge for a day or two before using.
|>    This allows flavours to blend.
|> 5) Goes well as a lasagne between layers of fresh pasta and layers of
|>       cottagecheese/egg/parsley mixture.
|> 6) This recipe makes quite a bit. I let it cool, then freeze it. Freezes 
|>       very well and keeps 6+ months no problem.
|> 7) I've tried this recipie with ground chicken instead of beef (less fat).
|>       Not bad, but usually requires a little heavier hand at spicing to
|>       avoid blandness.
|> 

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