Christmas Italian Recipe Italian Appetisers


This is Apulian Classic version with tomato and mozzarella.

You can add cooked ham or salami.

If you want to make baked version, click here:



  • 1 ¼ lb all-purpose flour
  • ½ oz fresh yeast
  • 1 potato , boiled and sieved
  • ½ lb water
  • 1 lb canned tomatoes
  • ⅝ lb mozzarella cheese
  • salt and pepper


Make dough with flour, yeast, salt (if you like you can add a potato) and water.

Allow to rise for about 2 hours.

Meanwhile, cut the peeled tomatoes, squeeze them and leave to drain in a colander.

Dice mozzarella (best if mature); once the tomatoes have drained, add the diced mozzarella and season with salt and pepper.

Roll out the dough into disks of about 8 inches in diameter and 0.2 inch thick.

Stuff each disk with a generous dollop of tomato-mozzarella mixture, then fold into crescents and seal using a wavy-edged wheel cutter or folding the edges together.

Deep-fry in abundant olive oil turning often to prevent them from becoming too dark.






Join my Page and Discover the Italy:


Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply