Crescentone or crescenta
10 minEasyBaked Panzerotti
A tasty recipe typical of southern Italy that can easily be made at home.
- Difficulty
- Medium
- Prep Time
- 15 min
- Cook Time
- 20 min
- Servings
- 4 people
Ingredients
- Active Dry Yeast, 1 bag
- flour (type 0), 300g
- water, 180 ml
- oil, 30 ml
- tomato passata, 300 g
- mozzarella, 1
- salt, 9 g
Method
In a bowl, mix the flour with the water, oil, and yeast until you obtain a smooth, homogeneous dough. Add the salt last.
Line a baking tray with parchment paper and roll out the dough, shaping round discs. Top with tomato passata and mozzarella, then fold into a half-moon shape to seal.
Bake in a static (conventional) oven at 230 °C (445 °F) for about 15 minutes.9 g
Line a baking tray with parchment paper and roll out the dough, shaping round discs. Top with tomato passata and mozzarella, then fold into a half-moon shape to seal.
Bake in a static (conventional) oven at 230 °C (445 °F) for about 15 minutes.9 g
