Deep Fried Pizza Panzerotti Recipe by cookpad.japan
Cooking Instructions 1 Roll the pizza dough into half a fist sized ball and let it sit for second rising. 2 Cut the tomato into 5 mm cubes, leaving the skin on. Boil the spinach, and chop the uncooked sausage into 5 mm slices. 3 Punch down the pizza dough, flour the working surface, and roll out the dough into a 25-cm diameter circle. (It will be reduced to about 15-cm in diameter after frying.) 4 Place all of the fillings on either the right or left side of the dough, slightly off center, and sprinkle on the herb salt. Leave a 2-3 cm border at the edges of the dough. 5 Wrap the filling with the dough into a half moon shape. Tightly secure the edges. 6 It should seal well and look pretty if you fold the outer edge and press it down to secure it. 7 Deep-fry the dough at medium temperature (about 170℃) until golden brown. 8 Enjoy a piping hot Panzerotti. 1 Roll the pizza dough into half a fist sized ball and let it sit for second rising. 1 Roll the pizza dough into half a fist sized ball and let it sit for second rising. 2 Cut the tomato into 5 mm cubes, leaving the skin on. Boil the spinach, and chop the uncooked sausage into 5 mm slices. 2 Cut the tomato into 5 mm cubes, leaving the skin on. Boil the spinach, and chop the uncooked sausage into 5 mm slices. 3 Punch down the pizza dough, flour the working surface, and roll out the dough into a 25-cm diameter circle. (It will be reduced to about 15-cm in diameter after frying.) 3 Punch down the pizza dough, flour the working surface, and roll out the dough into a 25-cm diameter circle. (It will be reduced to about 15-cm in diameter after frying.) 4 Place all of the fillings on either the right or left side of the dough, slightly off center, and sprinkle on the herb salt. Leave a 2-3 cm border at the edges of the dough. 4 Place all of the fillings on either the right or left side of the dough, slightly off center, and sprinkle on the herb salt. Leave a 2-3 cm border at the edges of the dough. 5 Wrap the filling with the dough into a half moon shape. Tightly secure the edges. 5 Wrap the filling with the dough into a half moon shape. Tightly secure the edges. 6 It should seal well and look pretty if you fold the outer edge and press it down to secure it. 6 It should seal well and look pretty if you fold the outer edge and press it down to secure it. 7 Deep-fry the dough at medium temperature (about 170℃) until golden brown. 7 Deep-fry the dough at medium temperature (about 170℃) until golden brown. 8 Enjoy a piping hot Panzerotti. 8 Enjoy a piping hot Panzerotti. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Green Chile & Cilantro Rice Homemade Gyros Apple Oatmeal Cookies Salmon Chowder Crock Pot Chile Verde Green Chile & Cilantro Rice Homemade Gyros Apple Oatmeal Cookies Salmon Chowder Crock Pot Chile Verde Cucumber Slicing Technique for a Lively Texture Sweet and Salty Miso-Flavored Stir-Fried Udon Noodles Diet-Friendly Tofu 'Kinako' (Roasted Soy Flour) Smoothie Healthy Firm Tofu Hamburgers Honey Char Siu (Chinese-Style Roasted Pork) Honey Char Siu (Chinese-Style Roasted Pork) Lamb Shanks Orange, white wine and stock A Family Favorite! Mushroom Pasta Natto-filled Crispy Fried Aburaage Pouches grilled veggies Cucumber Slicing Technique for a Lively Texture Sweet and Salty Miso-Flavored Stir-Fried Udon Noodles Diet-Friendly Tofu 'Kinako' (Roasted Soy Flour) Smoothie Healthy Firm Tofu Hamburgers Honey Char Siu (Chinese-Style Roasted Pork) Honey Char Siu (Chinese-Style Roasted Pork) Lamb Shanks Orange, white wine and stock A Family Favorite! Mushroom Pasta Natto-filled Crispy Fried Aburaage Pouches grilled veggies