Summary

Ingredients

• 500g flour
• 1 cube yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 250 ml water, lukewarm
• 2 tablespoons oil for the dough
• 1 tablespoon tomato paste
• 200 g salami
• 300 g cheese
• 1 hot pepper
• 1 pinch (s) oregano
• 300 ml oil, for deep-frying

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Instructions

1. Add salt and sugar to the flour, then dissolve the yeast in warm water and mix it with the flour. Gradually add the oil and knead everything into a dough on a flat work surface for about 10 minutes. The dough must be firm and smooth.
2. Put the dough in a bowl, cover with cling film, wrap in a blanket or something similar, place in a warm place and let rise for at least 1.5 hours.
3. In the meantime, cut the cheese and salami into small pieces, finely chop the peppers and mix everything together with the tomato paste and oregano.
4. Divide the finished dough into approx. 15 pieces and cover them with a cloth.
5. If necessary, sprinkle the work surface with flour and roll out the pieces individually with a rolling pin. Do not roll out too thin, otherwise the dough will tear too easily. Then fill the rolled out dough with about 1 tablespoon of the cheese and salami mixture and fold it up. It is best to fold over the edge twice and close it tightly. Then cover the individual panzerotti again with a cloth so that the dough does not dry out.
6. Heat 300 - 500ml of oil in a tall saucepan and deep-fry the Panzerotti for about 1 minute on each side until they are golden brown.