Panzerotti with mozzarella and tomato

Ingredients

For the dough:
Or a kilo of flour
20 gr. yeast
1 tsp salt
1/3 tbsp. sugar
1 pot. lukewarm water
1 and others olive oil
For the filling:
½ ποτ. tomato juice
2 balls of mozzarella
200 gr. Cherry tomatoes
Oregano
Λάδι
Salt Pepper

Implementation

step 1

Put the yeast in a bowl and melt it with lukewarm water. Add the oil and the flour little by little, stirring until the dough sets. If necessary, add a little more flour or water until a soft dough is formed that does not stick to the fingers. Add the salt and sugar and mix until it becomes a soft dough. Leave it to rise in the oven at 40-50 degrees for about an hour.

step 2

Prepare the filling by chopping the cherry tomatoes and mozzarella into small pieces. Put them all together in a bowl, salt, sprinkle with a little olive oil and finally add the tomato juice and oregano, mixing well.

step 3

Cut the dough into small portions of 60-70 gr. Let the balls swell for about 45 minutes in a little oiled glue or sprinkled with water and cover them with a film so that they do not harden.

step 4

Once they swell, flour a large surface and slowly, with a rolling pin or by hand, open into small discs 10-12 cm in diameter. Fill each tray with the filling leaving the many liquids out so that the dough does not soak, fold the dough into a crescent mark and close them tightly by pressing the edges with your fingers so that they do not open during frying.

step 5

Fry in a deep pan until the pies are browned on both sides.