PANZEROTTI MASTER RECIPE

      Title: PANZEROTTI MASTER RECIPE
  Categories: Pizza, Appetizers
       Yield: 6 Servings
  
      40    To 45 3-inch panzerotti.
  
   Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch
   panzerotti.  Any of the other yeast doughs will yield approximately
   
   Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough,
   Sicilian- style, Semolina, Herb, or Pepper-Lard Dough
   
   Six Fillings followed by General Instructions Filling #1 1/3 cup
   tomato sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1
   garlic clove, peeled and minced 2 fresh basil leaves, finely minced,
   or 1/4 tsp dried thyme, oregano, or marjoram Freshly ground black
   pepper to taste
   
   Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded
   1 -2 oz can anchovies, drained and finely chopped 1 tsp finely minced
   fresh parsley leaves Freshly ground black pepper to taste
   
   Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped
   1/2 cup ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely
   minced prosciutto Freshly ground black pepper to taste
   
   Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1
   ~2 oz can anchovies, drained and finely chopped 2 Tbsp drained capers
   2 Tbsp ricotta Freshly ground black pepper to taste
   
   Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped
   onion, sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de
   Provence or 1 Tbsp assorted fresh herbs 10 oil-cured black olives,
   pitted and finely chopped Freshly ground black pepper to taste
   
   Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup
   smoked mozzarella, coarsely shredded
   
   General Instructions for Panzerotti
   
   1. Preheat the oven to 450 degrees for 30 minutes.
   
   2. Roll the dough of your choice out to an even 1/8 inch thickness
   with a rolling pin.  If necessary, use dustings of flour to prevent
   the dough from sticking.
   
   3. Cut out as many panzerotti as possible using a 3 inch glass as a
   cutter.
   
   4. Combine all of the ingredients together in a bowl for any of the 6
   filling suggestions.
   
   5. Put a scant teaspoon of filling on one half of each of the circles
   of dough. (There will be leftover filling if using Roman Pepper
   Pastry Dough; use it in an omelet.)
   
   6. Fold the dough over into little crescent shapes, pressing down to
   seal the edges with your fingers. Place each one on an oiled baking
   sheet.
   
   7. Bake for 15 to 20 minutes, or until lightly colored. Or deep-fry
   in 2 inches of vegetable oil until golden. Panzerotti are best served
   piping hot.
   
   Freezing Panzerotti
   
   Freeze the raw panzerotti in one layer on a baking sheet. Once they
   are frozen solid, they can be transferred to plastic bags. The can be
   frozen up to
         4    months.
   
   Reheating Panzerotti
   
   To reheat Panzerotti,simply put them on a baking sheet and warm them
   up in a 350 degree oven for 10 to 15 minutes.
   
   To bake frozen panzerotti, preheat the oven to 450 degrees. Lay the
   panzerotti on a baking sheet and cover them tightly with aluminum
   foil. Bake for 15 minutes. Then remove the foil and continue baking
   until turnovers are golden brown.
   
   Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
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