Panzerotti

Instructions

1. In a large mixing bowl, combine the lukewarm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
2. Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until the dough starts coming together.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour or until it doubles in size.
5. While the dough is rising, prepare the filling. In a bowl, mix together the tomato sauce, mozzarella cheese, Parmesan cheese, oregano, basil, and black pepper.
6. After the dough has risen, punch it down to remove excess air. Divide the dough into 8 equal pieces.
7. Roll each piece into a small circle, about 6 inches in diameter. Tip: Use a rolling pin to get even thickness.
8. Place about 2 tablespoons of filling onto one side of each circle, leaving a half-inch border. Fold the dough over the filling to create a half-moon shape.
9. Seal the edges by pressing with a fork. Ensure they are sealed well to prevent the filling from leaking during frying.
10. Heat vegetable oil in a large pan or deep fryer to 350°F. Tip carefully: If you don’t have a thermometer, test the oil by dropping a small piece of dough into it. It should float and sizzle on contact.
11. Carefully fry the panzerotti in batches, about 2-3 minutes per side, until golden brown.
12. Remove them from the oil and drain on paper towels. Let them cool slightly before serving.
13. Serve warm. Be cautious: The filling can be hot!