Panzerotti

Ingredients

2 pounds store bought Pizza Dough
Olive Oil
bench Flour

CHOP MEAT AND MOZZARELLA
1 1/2 pounds Chop Meat; Ground Beef
1 medium Yellow Onion
16 ounce block of Mozzarella; shredded
1 cup leftover MarinaraSauce

HAM AND RICOTTA
6 ounces Fresh Ricotta, strained
6 ounces Mozzarella
6 ounces Ham

SALUMI
2 ounces Pepperoni; thinly sliced
2 ounces Capicola; thinly sliced
2 ounces Prosciutto
2 ounces Salami
8 ounces Provolone


How to prepare

On a lightly Floured work surface, roll out of the Pizza Dough to 1/8th-inch thickness. Cut out 8 inch circles.lace a tablespoon of Olive Oil in a medium skillet over medium-high heat. Brown the Chop Meat (Ground Beef,) crumbling as it cooks. Remove the Ground Beef from the pan and drain the liquid. Add another tablespoon of Olive Oil and add the Onion, cooking until softened. Add the Ground Beef back to the pan and add the leftover Marinara sauce, adding enough to moisten the meat. Ladle a small amount of this mixture off-center on the pizza dough round, and top with some of the Mozzarella. Fold over the dough, and crimp edges with the tines of a fork.Heat a half-inch of Olive Oil in a skillet over medium-high heat. Fry the Panzerotti for 3 to 4 minutes per side, until golden brown. Remove to a paper towel lined plate, and serve.

Notes :May be serverd with various dipping sauces. Recommended sauces include; Creamy Garlic, Cheddar Jalapeño, Honey Garlic, Honey Mustard, Hot, Italian Marinara, Sweet Plum.