These delicious mini calzones, also known as Italian panzerotti, are stuffed with mozzarella, tomato sauce, and fresh basil.
INGREDIENTS
* 3.5 grams dried active yeast
* 200-230 millilitres warm water
* 1 teaspoon caster sugar
* 400 grams strong white bread flour
* 1 tablespoon extra virgin olive oil
* ½ tablespoon salt
INSTRUCTIONS
1. Dissolve the yeast in half of the warm water with the sugar. Set to one side until foamy, about 5 minutes.
2. Place the flour into the bowl of a stand mixer and make a well. Add the oil, yeast mixture, and the remaining water. Mix to make a sticky dough then add the salt and mix until smooth and soft – about 8 to 10 minutes. Lightly oil a bowl and place the dough in it. Cover and let rise for 2 hours. At this stage, you can put the dough in the fridge if you don’t want to cook straight away.
3. Once risen, divide the dough into balls weighing 30 grams. Place the pieces onto a lightly floured working surface and cover with a tea towel letting them rise for a further 30 minutes.
4. When ready, gently stretch out the balls with your hands to make disks of about 15cm in diameter. Add 1 teaspoon of the pizza sauce and a handful of the grated mozzarella then top with your choice of toppings – place them all in bowls and let everyone build their own. Fold in the shape of a half-moon, then squeeze out the air and seal the edges with wet fingertips.
5. Heat the oil to 170 C and then deep fry a few panzerotties at a time until they are golden on both sides. Drain on a paper towel and serve hot sprinkled with parmesan and a little oregano.
Filling
INGREDIENTS
* 250 grams pizza sauce
* 25 grams basil, finely sliced
* Salt and freshly ground black pepper
* 300 grams mozzarella cheese, grated
* A selection of fillings including sliced black olives, finely chopped mushrooms, sliced ham, mini salami, finely chopped pineapple
* Vegetable oil, to fry
* Parmesan cheese, grated, to serve
* Dried oregano, to serve
INSTRUCTIONS
1. Mix the pizza sauce and chopped basil together and season well.
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