What’s for dinner – panzarotti

Tonight we’re having a staple recipe in our house: panzarotti. Basically, it’s a pocket of pizza dough filled with whatever you want. I use our bread maker to make the dough and it’s a fast, easy, always satisfying meal that makes enough for lunch the next day…until our daughter gets big enough to eat her own, then we’ll be out of luck!

I found the dough recipe at Recipezaar at it’s always turned out perfectly; I’ve left it with the instructions for making pizza, keep reading for how to make the panzarotti. I change up the herbs depending on what we feel like that night; sometimes it’s the Italian seasoning, sometimes something with more kick. Lately, I’ve been using the Smoky Ranch (which I believe was just a summer product) from Epicure Selections and it’s delish!

Herb & Parmesan Pizza Dough (for the Bread Maker) recipe:

Ingredients

  • 1 cup water
  • 2 tablespoons water
  • 2 tablespoons olive oil (vegetable oil works too)
  • 1 garlic clove, minced (optional)
  • 3 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon mixed Italian herbs
  • 2 teaspoons Parmesan cheese (grated)
  • 1 1/2 teaspoons regular active dry yeast

Directions

  1. Place all ingredients in bread machine in the order listed.
  2. Select dough cycle on machine and press start.
  3. When dough is finished remove with floured hands and shape into size and thickness of desired pizza and place on greased cookie sheet or pizza tray.
  4. Top with favorite sauces and ingredients.
  5. (Baking time is generally 18-20 minutes at 400°F).

Panzarotti recipe:

Filling:

  • 1 cup pepperoni
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • whatever else you want – we usually have diced peppers (red, green, whatever is in the fridge), onion; if you’d put it on a pizza, it can go in a panzarotti
  1. Mix together the filling ingredients
  2. Take the pizza dough and separate into 4 balls; roll each one out into a circle.
  3. Split the filling evenly between the 4 circles of dough and place it on one half of the dough.
  4. Fold the dough over and pinch it to seal the edges.
  5. Brush the top with a bit of olive oil (sometimes I forget and it doesn’t make a huge difference).
  6. Place on a pizza stone and bake at 400°F for about 20 minutes, until it’s golden.
  7. Heat up about half a jar of pizza/pasta sauce and pour it over the panzarottis once you’ve plated them.

That’s what’s for dinner at our house.

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