Fontina Panzerotti
10 people added this to their Recipe Box
This recipe makes 32 pieces servings
- Preparation time: 15 minutes Stand: 15 minutes
- Cook time : 20 minutes
- Total time : PT20M
Ingredients
- 1 pizza dough , (1-1/2 lb/750 g)1 pizza dough, (1-1/2 lb/750 g)
- 16 slices Genoa salami , (2-1/2 oz/75 g), cut into quarters16 slices Genoa salami or salami, (2-1/2 oz/75 g), cut into quarters
- 2 roasted red peppers , cut into thirty-two 1-inch (2.5 cm) squares2 roasted red peppers, cut into thirty-two 1-inch (2.5 cm) squares
- 10 oz fontina cheese , cut into thirty-two 3/4-inch (2 cm) cubes10 oz fontina cheese or mild semi-soft cheese, cut into thirty-two 3/4-inch (2 cm) cubes
- Olive oil , for fryingOlive oil or vegetabIe oil, for frying
Preparation
Divide dough into 4 pieces; shape each into ball. Cover and let rest for 15 minutes.
Roll each ball into rope; cut each into 8 equal pieces. Roll each piece into ball. With fingers, flatten each ball to about 2-inch (5 cm) circle; place 2 pieces salami, 1 square pepper and 1 cube cheese in centre. Fold dough over filling to make half-moon shape; pinch edge together. Roll and crimp edge to seal.
In deep heavy-bottomed saucepan or deep-fryer, add enough oil to come 1-1/2 inches (4 cm) up side; heat over medium heat until oil registers 335°F (170°C) on deep-fry thermometer.
Fry panzerotti, in batches, turning to brown all over, until evenly golden, 4 to 5 minutes per batch. Drain on paper towels. Serve hot.
Roll each ball into rope; cut each into 8 equal pieces. Roll each piece into ball. With fingers, flatten each ball to about 2-inch (5 cm) circle; place 2 pieces salami, 1 square pepper and 1 cube cheese in centre. Fold dough over filling to make half-moon shape; pinch edge together. Roll and crimp edge to seal.
In deep heavy-bottomed saucepan or deep-fryer, add enough oil to come 1-1/2 inches (4 cm) up side; heat over medium heat until oil registers 335°F (170°C) on deep-fry thermometer.
Fry panzerotti, in batches, turning to brown all over, until evenly golden, 4 to 5 minutes per batch. Drain on paper towels. Serve hot.
Source : Canadian Living Magazine: July 2010
- Keywords : Appetizers; Pork; Cheese; Red pepper; Deep Fry;
Related content
-
Bocconcini Bites
Delightful cocktail sticks look pretty standing in martini glasses or vases. For fun, make all...
-
Daniel's Favourite Pot Stickers
My dad is the family's official butcher and meat carver, expertly chopping barbecued duck and...
-
Country Pâté
Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices,...
-
Baked Egg Rolls
Using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear...
