MOZZARELLA AND TOMATO PANZEROTTI, a delicious recipe that is quick and easy to make in a few minutes, excellent fried or baked, also perfect as an appetizer.
Delicious mozzarella and tomato panzerotti can be quickly prepared with a simple base dough of flour and water with the addition of an egg for a softer result.
The recipe for mozzarella and tomato panzerotti is very simple, the dough can even be made by hand. I used a mixer, rolled it out, cut it, filled it, and cooked it in a pan.
Of course, they can be filled in various ways; mozzarella and tomato are perfect because they are usually always available at least at my house, but you can enrich them with other ingredients.
Zucchini, speck, ham, or other cold cuts and cheeses that you have in the fridge are excellent.
Follow me in the kitchen today; there are mozzarella and tomato panzerotti!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 packet instant yeast for savory preparations
- 1 egg
- 3 1/2 tbsp water (approximately)
- 1 tbsp dried oregano
- 2 oz fiordilatte
- 2 oz tomato puree
Preparation
Pour the flour into a mixer, add the yeast and the egg, and start the mixer, then add the water little by little.
The dough should not be sticky, remove it and roll it out on a floured surface, then cut it with a 4-inch cutter.
Fill with tomato puree, fiordilatte, and oregano.
Fold in half, seal the edges, and cook in a pan covered with a lid for a few minutes.
Turn them over and cook on the other side, or bake in a ventilated oven at 356°F for about 15-20 minutes.
Bon appétit.
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