5-MINUTE PANZEROTTI WITH MORTADELLA and provola, a tasty recipe as an appetizer or snack, an idea for a quick dinner.
Super simple and fast, the 5-minute panzerotti with mortadella and provola are delicious: you quickly mix the dough and roll it out to fill, then fry or bake them, as you prefer.
The recipe for 5-minute panzerotti with mortadella is perfect if you’re looking for a tasty dinner idea in no time: they are filled with simple ingredients and are soft and yummy even for little ones.
Delicious with mortadella but you can prepare them with prosciutto baked, or with speck or in a pizzaiola style.
Join me in the kitchen — today it’s 5-minute panzerotti with mortadella!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 3-4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups 00 flour
- 1/3 cup water
- 2 oz mortadella with pistachios
- 3 oz provola
Steps
Put the flour in a bowl, add the water and mix quickly; the dough should be smooth, then divide it into 3–4 portions, as you prefer.
Roll out each piece into small disks, not too thin, and fill with mortadella and provola.
Fold in half and seal the edges.
Heat the oil in a pan or fryer, or preheat the oven to 392°F and bake the panzerotti, turning them.
Drain on paper towels and serve immediately.
Bon appétit
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No yeast and no eggs: you mix the flour with water to make the dough, then divide and fill it. Great with mortadella but also with speck, prosciutto, zucchini, eggplants, peppers — whatever you have in the fridge — and with provola, mozzarella, ricotta, cream cheese (Philadelphia) or robiola or stracchino — use what you have or like best.
