Today a recipe that I will personally remake often, Crazy Dough Stuffed with Meatball Filling. The dough for crazy dough is really simple and quick as it contains no leavening agent. Dough very similar to shortcrust pastry. The difference is that crazy dough is made with oil and shortcrust pastry with butter. With crazy dough, you can create a lot of recipes, both sweet and savory. If you want, take a look at my detailed recipe with step-by-step video and photos for Crazy Dough/ How to Make It Very Elastic. In this case, I made a savory recipe with crazy dough. Also, try making a sweet recipe like the Crazy Dough Recipe for Jam and Walnut Filled Sweets. The filling for these bundles is made with the classic Puglian meatball mixture with the addition of scamorza cheese, but if you want, you can fill them however you like.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 464.13 (Kcal)
- Carbohydrates 37.15 (g) of which sugars 1.53 (g)
- Proteins 21.35 (g)
- Fat 25.97 (g) of which saturated 6.52 (g)of which unsaturated 9.00 (g)
- Fibers 1.68 (g)
- Sodium 1,340.21 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
FOR THE CRAZY DOUGH
- 2 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 1 tbsp dry white wine
- 2 tsp salt
- 1/2 cup water (at room temperature)
- 10.5 oz mixed ground meat
- 2 tbsps Grana Padano PDO
- to taste salt
- 1 pinch pepper
- 1 bunch parsley
- 1 egg (medium)
- 4 tbsps breadcrumbs
- 5.5 oz scamorza cheese (grated)
Tools
- 1 Rolling Pin
- Pastry Cutter
Steps
In a bowl, pour the flour and add the extra virgin olive oil.
Add the white wine.
The salt.
Start mixing everything.
Add the water and start working the mixture with your hands.
Transfer the dough to the work surface and knead it
Until you get a smooth dough.
Cover with a cloth
In another bowl, combine the ground meat with Grana, parsley, egg, pepper, and salt
Mix everything.
Add the breadcrumbs
and the grated scamorza cheese.
You will get a dry mixture.
Roll out the crazy dough thinly with the rolling pin.
Use the round pastry cutter to form circles.
Fill the circle with the mixture
Start closing by pinching
Make a second pinch and join it to the first.
Continue closing them, leaving a hole in the center
Place the remaining scamorza cheese in the center.
Season with extra virgin olive oil
Bake in a preheated oven at 350°F for 40 minutes and serve our stuffed crazy dough
Tips
I recommend enjoying them hot, although they are still good cold.
If you want, you can give them a different shape, like the panzerotto; they are just as delicious.
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FAQ (Questions and Answers)
How to store crazy dough
Crazy dough can be stored in the fridge for 2-3 days, but if you do not plan to use it immediately, you can freeze it, always covered with plastic wrap.
