Panzerotti Post.
Okay, so my hubby insited that I share my newly created panzerotti recipe with everyone because of how good it is. You can start with a store bought wheat pizza dough or make your own in a bread maker. We make our own, and make a large batch and split it into 6 equal sized parts. You only need 1 for two panzerotti.
For the filling you need pizza sauce (1/2 cup total), turkey pepperoni, low-fat cheese (3oz total), and whatever veggies and seasoning you like. We do mushrooms, peppers and garlic. You split the dough in half and roll each half into nice circles. Ours usually come out to be about 8-10 inches in diameter. Then you pile your toppings in the middle. Make sure you pile them more to one side and leave an area open to pull over the pile. I do sauce, cheese, toppings, cheese but you can do whatever order you like. Be aware, peppers and mushrooms may cause problems closing the panzerotti if they’re too close to the edges. After it’s filled you pull the clean area over the toppings and pinch the edges together. I like to pinch them and then fold them over and pinch them again. Then using a sharp knife you poke a few holes on top to let the heat out. I like to cut lines in letters so we know which is which. Place on a cookie sheet that is greased.
Then bake at 425 degrees for 20 minutes. Allow to cool for a few minutes and enjoy. For added flavour you can spray a bit of olive oil on the outside and sprinkle some seasoning. Each panzerotti has 9 weight watchers points and are very yummy and filling. We LOVE them! Next time I make them I’ll take photos and add them to this post.
Sounds good….I must try it next time everyone wants pizza!