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: https://www.mangiamagna.com/italian-baked-panzerotti/
- 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.