The real recipe for stuffed calzoni is very simple, the secret is always a minimum amount of yeast and a thin layer of pasta. Half-moon shaped, the panzerotti are stuffed with mozzarella and tomato: peeled tomatoes are ideal. Also delicious with vegetables and ricotta, typical of rotisserie, as well as fried can also be baked in the oven with good results.
500g of flour
250g fresh water
12g brewer’s yeast
2 tablespoons of oil
Salt to taste
250g mozzarella or diced provolone
250 g peeled tomatoes
50g Parmesan cheese
Extra virgin olive oil for frying
- Keep the mozzarella (or provolone) in the fridge for a day. Cut it into cubes and let it dry well on absorbent paper.
- Drain the peeled tomatoes and cook them in a pan with a clove of garlic.
- Make a fountain with the flour mixed with salt; dissolve the yeast in half warm water and add the oil, then pour everything on the flour, add the water needed to obtain a smooth and soft dough; let the dough rise until the volume doubles (about 30-40 minutes). Then roll out the dough thinly and cut it with a round pastry cutter of the desired diameter.
- Put a little stuffing in the center of each disk and close it half-moon, sealing the edges well with the prongs of a fork. Fry the panzerotti in deep oil, warm at 170 degrees. Serve immediately, so that the outside is crisp and the filling is streamlined.