Tomato and Mozzarella Panzerotti
Soft, fluffy dough baked to perfection, hiding a hot core of gooey melted cheese, rich tomato sauce, and a savory kick of pepperoni. Southern Italy's best-kept secret brought straight to your kitchen.
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45 min
Medium
Italiana
4 servings
The story behind
The first time I ever saw these panzerotti being made was during a road trip through Apulia, down in the heel of Italy. I was wandering around a local street market and spotted an old baker using these beautifully weathered trays to give the dough its distinct half-moon shape, stuffing them with fresh cheese cubes entirely by hand. I think these are absolutely perfect for a cozy late afternoon snack when you just want something warm and satisfying. They pair beautifully with a few fresh basil leaves on the side, and to drink, a tall glass of iced lemon tea or a cold Italian soda balances the richness completely.
Instructions
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1Lightly grease a muffin baking tray or baking sheet with olive oil and preheat your oven to 200°C.
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2Stretch out the small portions of dough with your hands on a clean surface until you have medium, thin circles.
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3Place each dough circle inside or over the tray cups, then spoon a small amount of tomato sauce, mozzarella cubes, pepperoni pieces, and a pinch of oregano right in the center.
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4Fold the dough in half over the rich filling to create the half-moon look, pinching the edges tightly with your fingers to seal them securely inside the mold.
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5Bake for about 15 minutes until the dough puffs up beautifully, becomes incredibly fluffy, and turns an awesome golden brown color. Serve them while they're hot.
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