Vegetarian panzarotti

These are by far, the hit of this house.
For the meat lovers in the house, you can add sausage, pepperoni or meatballs.

The dough

1 cup warm water
1 tsp sugar
1 tsp sea salt
dissolve,
add
1 tbsp yeast , let sit until bubbly.

I use my stand mixer. Add 1/4 olive oil, 2 tsp of dried Italian herbs. ( fresh if you have them). Add flour 1 cup at a time. ( I end up adding about 4 cups) Add warm water a bit at a time to create a soft dough. Let the machine knead well. I will let my dough rise, if I have time, if not just let it rest for about 10 mins.

The filling
I use garlic, onions, red peppers, mushrooms, baby spinach. Fast fry in pan. Roll out dough into circles ( see the above picture) Fill one have. I will spread a red sauce, or just use a garlic/ olive oil mixture, it is your preference. top with vegetables and shredded cheese of your choice. I have used some ricotta as well as shredded cheese. Nice combination.

Fold over in half, press edges together, I brush the top of mine with a mixture of crushed garlic, fresh basil, ground pepper, lemon zest, sea salt, olive oil. ( I keep this mixture in a glass jar in the fridge, it goes with alot of dishes)

Bake 350 approx 15-20 mins depends on how hot your oven is, and whether you like a crispy bottom.
































Serve with a nice Chianti and your good to go.

Enjoy.


The dough freezes well. These make great lunches for the kids next day. Mine is able to heat his up at school. I end up making about 15 of these at a time, and I still have to hide one so my son can take it in his lunch. The teenagers just devour these.



This is what i call gremolata with a twist.
Great to add vegetable stir fry, marinade, anywhere you need some extra flavor.

I also make one like this with fresh rosemary, garlic, pepper, orange zest, sea salt, and olive oil.
Great for lamb, pork, and even chicken.

Just bottle and keep in the fridge.