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Nutrition Facts
Serving Size 124 g
(Approx. 18 Servings)
Amount Per Serving
Calories 600 Calories From Fat 490
% Daily Value*
Total Fat 57 g 88%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 240 mg 10%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 7 g
Vitamin A 4% • Iron 8%
Vitamin C 2% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Panzerottini with Mozzarella Cheese and Tomato

Prep Time
1 h 10 m
Cook Time
10 minutes
Total Time
1 h 20 m
Serves
18  People

Ingredients

Recipe makes 18 Servings

1 Lb all purpose flour
1/2 Tbsp unsalted butter, softened
1/2 Tbsp extra virgin olive oil
1/4 cup(s) H-E-B Select Ingredients Whole Milk
1 Tsp powdered sugar
1/2 Tsp kosher salt
1/2 Tbsp red star active dry yeast
1 cup(s) warm water
8 Oz mozzarella cheese, slices
3/4 cup(s) whole peeled tomatoes, drained and diced
1/3 cup(s) Boars Head Pecorino Romano Grated
1 Tsp dried oregano
1 large egg, beaten
4 cup(s) extra virgin olive oil
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Instructions

1
On a bread board, make a well with flour then add softened butter, oil, milk, sugar and salt to middle. Separately dissolve the yeast in warm water and gradually work in all the above ingredients, kneading the dough about 5 minutes until it is smooth.
2
Place dough in a bowl and cover with a kitchen towel; set aside in a warm place 30 minutes.
3
While the dough is rising, make the filling by mincing the mozzarella cheese and the tomatoes and drain them in a colander. Once well drained, put mixture in bowl and add grated cheese and oregano.
4
When the dough has risen, divide into 40 walnut sized balls. Set aside again on a lightly floured board for about 40 minutes covered with a damp cloth.
5
On a lightly floured board, roll out each ball to a thin 4 inch circle.
6
Put a tablespoon of mozzarella mixture on one side of the circle then brush the edges with beaten egg and fold over; seal well with your fingers or a fork.
7
Deep fry in 350°F oil until golden brown.
8
After removing from oil, drain on paper towels.
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