The quick panzerotti without rising are delicious small calzones that are prepared in a few minutes and cooked in a pan. The dough is very simple and the filling is classic. Perfect for dinner, ‘crispy’, stringy and tasty, the quick panzerotti without rising solve your snacks, quick dinners with friends at the last minute, or a quick lunch. Try them! Ah! They are called panzerotti because they resemble the shape, but feel free to call them whatever you like: little bundles or pouches… it’s up to you.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these quantities, you get 6 panzerotti of 60 grams each.
- 9 oz flour (I used spelt)
- 2/3 cup water (at room temperature)
- 1 tsp salt
- 2 tsp extra virgin olive oil
- 7 oz tomato sauce
- as needed mozzarella (drained)
Tools
- 1 Bowl
- 1 Pan
- 1 Rolling Pin
- 1 Cutting Board
- 1 Kitchen Knife
Steps
In a bowl, mix the flour with the water, salt, and oil. Knead and form a soft dough ball. Cover it and let it rest for 15 minutes. After the resting time, divide the dough into six portions of about 60 grams each. Roll out the dough balls with a rolling pin and fill with tomato sauce (seasoned with oil, salt, oregano, and garlic powder). Add the diced and drained mozzarella (or use pizza mozzarella or provolone). Close the panzerotti, sealing the edges well, and cook them in a pan with a drizzle of extra virgin olive oil for 6/8 minutes per side or until they are nicely golden. Serve hot.
Notes
If you prefer, you can cook the tomato sauce for about ten minutes and then let it cool before using it to fill the panzerotti.
Recipe source: HERE.
