Minipanzerotti, a different kind of calzone (dumplings)

Name: Minipanzerotti, a different kind of calzone (dumplings)
Ingredients: Dough: 500 g flour; 15 g yeast; 290 ml water; 2 tbsp olive oil; 1 tsp salt; 1-2 tsp sugar. Filling: 350 g minced meat; 1 finely chopped onion; salt; pepper; thyme; basil; mint; green onion.

Meat - Minipanzerotti, a different kind of calzone (dumplings) by Dumitrana N. - Recipia

Mini Panzerotti: Italian Indulgence in Miniature Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Servings: 4 If you are looking for a simple and quick recipe, mini panzerotti are the perfect choice. These delicious stuffed pastries, inspired by Italian tradition, are ideal as an appetizer or a snack. I will guide you step by step in preparing this savory treat that is sure to impress at any table. Dough ingredients: - 500 g wheat flour (ideal for bread) - 250 ml warm water - 10 g fresh yeast or 5 g dry yeast - 50 ml extra virgin olive oil - 1 teaspoon salt Filling ingredients: - 300 g minced meat (beef, pork, or chicken) - 1 medium onion, finely chopped - 2-3 garlic cloves, crushed - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon sweet paprika - 1 teaspoon dried oregano - Oil for frying Preparing the dough: 1. In a large bowl, dissolve the yeast in warm water. Let it sit for a few minutes until it starts to foam. 2. Add the flour, salt, and olive oil. Mix the ingredients with a spatula or your hands until you obtain a homogeneous dough. 3. Then, knead the dough for about 10 minutes until it becomes elastic and no longer sticks to your hands. If it is too sticky, you can add a little flour. 4. Cover the dough with a damp towel and let it rise in a warm place for 30 minutes, until it doubles in volume. Preparing the filling: 1. In a frying pan, heat a little oil and add the chopped onion. Sauté over medium heat until it becomes translucent, about 3-4 minutes. 2. Add the minced meat, garlic, salt, pepper, paprika, and oregano. Cook everything for 5-7 minutes, stirring frequently, until the meat is well cooked. Finally, let the filling cool slightly. Assembling the mini panzerotti: 1. Once the dough has risen, divide it into 12-14 balls the size of a golf ball. 2. On a floured surface, roll each ball into a thin sheet, about 1-2 mm thick. 3. Place a tablespoon of the meat filling on one half of each sheet. Leave a little space at the edges to seal the panzerotti. 4. Fold the other half over the filling and press the edges well with your fingers or a fork to seal them. Frying the mini panzerotti: 1. In a deep frying pan, heat enough oil to cover the panzerotti. Test the oil temperature by adding a small cube of dough; if it rises quickly to the surface and starts to sizzle, the oil is ready. 2. Fry the mini panzerotti on each side for 2-3 minutes until golden and crispy. Remove them to a paper towel to absorb excess oil. Serving suggestion: Mini panzerotti are delicious both warm and cold. You can serve them alongside tomato sauces or garlic yogurt for an extra flavor boost. You can also experiment with various fillings, such as mozzarella cheese with fresh basil or grilled vegetables for a vegetarian option. These mini panzerotti are not only a simple and quick recipe, but also a perfect way to impress family and friends. Whether you choose a classic or an innovative filling, the result will always be spectacular! Enjoy every bite!