40    To 45 3-inch panzerotti.

  Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch
  panzerotti.  Any of the other yeast doughs will yield approximately
  Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian-
  style, Semolina, Herb, or Pepper-Lard Dough
  Six Fillings followed by General Instructions Filling #1 1/3 cup tomato
  sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1 garlic clove,
  peeled and minced 2 fresh basil leaves, finely minced, or 1/4 tsp dried
  thyme, oregano, or marjoram Freshly ground black pepper to taste
  Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded 1 -2
  oz can anchovies, drained and finely chopped 1 tsp finely minced fresh
  parsley leaves Freshly ground black pepper to taste
  Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped 1/2 cup
  ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely minced
  prosciutto Freshly ground black pepper to taste
  Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1 -2 oz
  can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp
  ricotta Freshly ground black pepper to taste
  Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped onion,
  sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or
  1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely

  chopped Freshly ground black pepper to taste
  Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup smoked
  mozzarella, coarsely shredded
  General Instructions for Panzerotti
  1. Preheat the oven to 450 degrees for 30 minutes.

  2. Roll the dough of your choice out to an even 1/8 inch thickness with a

  rolling pin.  If necessary, use dustings of flour to prevent the dough from
  sticking.
  3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter.

  4. Combine all of the ingredients together in a bowl for any of the 6

  filling suggestions.
  5. Put a scant teaspoon of filling on one half of each of the circles of

  dough. (There will be leftover filling if using Roman Pepper Pastry Dough;
  use it in an omelet.)
  6. Fold the dough over into little crescent shapes, pressing down to seal

  the edges with your fingers.  Place each one on an oiled baking sheet.
  7. Bake for 15 to 20 minutes, or until lightly colored.  Or deep-fry in 2

  inches of vegetable oil until golden.  Panzerotti are best served piping
  hot.
  Freezing Panzerotti
  Freeze the raw panzerotti in one layer on a baking sheet.  Once they are
  frozen solid, they can be transferred to plastic bags.  The can be frozen
  up to 4 months.
  Reheating Panzerotti
  To reheat Panzerotti,simply put them on a baking sheet and warm them up in
  a 350 degree oven for 10 to 15 minutes.
  To bake frozen panzerotti, preheat the oven to 450 degrees.  Lay the
  panzerotti on a baking sheet and cover them tightly with aluminum foil.
  Bake for 15 minutes.  Then remove the foil and continue baking until
  turnovers are golden brown.
  Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis