POTATO STUFFED PANZEROTTI with HAM and PROVOLONE super soft, cooked in a pan or baked, delicious dinner recipe, appetizer idea, no rising time.

Truly delightful potato stuffed panzerotti filled with ham and provolone, prepared quite quickly, rested for a bit, and cooked in a pan or baked.

The recipe for potato stuffed panzerotti with ham and provolone is really simple, perfect if you’re looking for a tasty dish to prepare for dinner or an appetizer for Sunday.

I find them super tasty, they are super soft and can be filled with whatever you have at home, ricotta, mortadella, various vegetables like zucchini, eggplant or peppers depending on the season.

Follow me in the kitchen today for potato stuffed panzerotti with ham and provolone!

Potato panzerotti with speck and provola cheese

Difficulty: Very easy
Cost: Very economical
Preparation time: 30 Minutes
Portions: 5-6
Cooking methods: Frying
Cuisine: Italian

178.13 Kcal

calories per serving

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Energy 178.13 (Kcal)
Carbohydrates 25.67 (g) of which sugars 0.74 (g)
Proteins 9.07 (g)
Fat 4.84 (g) of which saturated 2.68 (g)of which unsaturated 1.74 (g)
Fibers 1.08 (g)
Sodium 399.11 (mg)

Indicative values for a portion of 60 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

3.5 oz potatoes
1.25 cups all-purpose flour
1 egg
Half teaspoon salt
Half teaspoon instant yeast for savory preparations
2 slices cooked ham
2.1 oz provolone

Preparation

Peel and cut the potatoes into pieces then boil and drain them well.
Place the potatoes in a mixer with the flour and dry or instant yeast and blend.
Add the egg, salt and blend again, of course, you can also do everything by hand and if the dough is too sticky add flour.
I used dry yeast so I let the dough rest for an hour, if you use instant yeast you can proceed immediately.
Divide the dough into 5-6 pieces, roll them out and form circles, fill the center with a piece of ham and provolone.
Fold into a half-moon and seal the edges with a fork.
Heat the oil in a pan, add the panzerotti and cook on low heat with the lid closed for a few minutes.
Turn and cook on the other side, of course, be careful not to burn them.
Enjoy your meal
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