- 400g flour
- 30cl warm water
- 12g fresh yeast
- Salt to taste
- 300g Maestrella mozzarella diced
- 100g crushed tomatoes Oregano
- Peanut oil for frying
Mix yeast and water.
Mix salt into flour, then add the water and yeast mixture.
Knead until well combined.
Cover with a damp tea towel and let rise for 1 hour or until doubled in size.
Take your dough and divide into 4 balls, then flatten into 12cm discs.
Spread Maestrella mozzarella and crushed tomatoes in the center of each disc.
Sprinkle oregano then fold in half and seal (make sure not to leave any air inside).
Heat oil in a pan or fryer over medium heat, then fry the Panzerotti.
Remove from oil when the Panzerotti are golden brown on each side, then place on a paper towel to remove excess oil.