Saving at home – Baked panzerotti (Italy)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Are you looking for a recipe that everyone likes? Then you have to try baked panzerotti.

The baked panzerotti are delicious dumplings of leavened dough filled with mozzarella cheese, tomato sauce and oregano.

Usually fried, today I propose them in a slightly lighter version (baked)

Let’s start:

BAKED PANZEROTTI (ITALY)

FOR THE DOUGH OF ABOUT 20 SMALL PANZEROTTI: 500 g of flour 00 – 300 ml of water – 20 g of olive oil – 10 g of salt – 7 g of dried yeast FOR THE FILLING: 150 g of tomato puree – 100 g of mozzarella fiordilatte – dry oregano to taste – 1 tablespoon grated Parmesan – salt – pepper – 1 egg yolk and 1 tablespoon milk to brush

Preparation:

Let’s start with the dough: gather in the bowl of the mixer the flour, the yeast, the oil and begin to knead at low speed with the whisk by joining the water. When you have obtained a homogeneous mixture, mount the hook hook and knead for 15 minutes, adding towards the end 10 grams of salt.
If you don’t have the planetarium, you can do it by hand. It will take a longer. The important thing is that the dough is smooth and elastic. Transfer it inside a bowl, cover with plastic wrap and let it rise until double (it will take about 2 hours). Cut the mozzarella into slices and let it drain in a colander.

When the dough is doubled prepare the filling. Dry the mozzarella slices with kitchen paper and cut into cubes. Add the puree, the grated Parmesan cheese, the mozzarella cubes, the oregano, the salt and a bit of ground pepper in a bowl.

Roll out the dough on a floured surface of about 5 mm thickness. With a bowl of 12 cm cut many disks and stuff each one of them with a teaspoon of dough.

Close them in the shape of a half moon, taking care to brush with a little water the edges in order to close them better, and seal them with the tines of a fork. Arrange them on a baking sheet lined with baking paper, spaced appropriately, and brush with the egg yolk mixed with milk.

Cook them in the preheated oven at 220 º C. for 15-20 minutes, and serve immediately.

Enjoy your meal!

original recipe: https://www.msn.com/it-it/foodanddrink/ricette/panzerotti-al-forno/ar-BB1ddqvK?ocid=MICROSOFTREWARDS&rnoreward=1

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