Canadian Fontina is based on an Italian cheese with a long history. Its yellow-ivory body is soft but elastic with a nutty, sweet, faintly fruity flavour.
- Portion size 32 servings
- Credits : Canadian Living Magazine: July 2010
- 1 1/2 lb pizza dough
- 16 Genoa salami (2-1/2 oz/75 g), cut into quarters
- 16 salami (2-1/2 oz/75 g), cut into quarters
- 2 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) cubes
- 10 oz mild semisoft cheese cut into thirty-two 3/4-inch (2 cm) cubes
- olive oil
- vegetabIe oil
MethodDivide dough into 4 pieces; shape each into ball. Cover and let rest for 15 minutes.
Roll each ball into rope; cut each into 8 pieces. Roll each into ball. Press each ball into 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-fryer 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.
Nutritional facts Per piece: about
- Sodium 202 mg
- Protein 4 g
- Calories 117.0
- Total fat 7 g
- Potassium 39 mg
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 5.0
- Folate 14.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 13.0