Panzerotti Master Recipe
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:...
Ingredients
- 40to 45 3-inch panzerotti.
- 2. roll the dough of your choice out to an even 1/8 inch thic
- 4. combine all of the ingredients together in a bowl for any
Directions
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40 To 45 3-inch panzerotti
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Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch panzerotti
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Any of the other yeast doughs will yield approximately Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian- style, Sem
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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 Fr
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Preheat the oven to 450 degrees for 30 minutes
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Roll the dough of your choice out to an even 1/8 inch thickness with a rolling pin
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If necessary, use dustings of flour to prevent the dough from sticking
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Cut out as many panzerotti as possible using a 3 inch glass as a cutter