Conference turris::cooks

Might this be what you are looking for?  I've never made it so I
can't vouch for the recipe, but I have made other things from this
cookbook and been very pleased.  Let us know if you try it!

This recipe is taken, without permission, from a cookbook called
Favorite Recipes from the Kitchens of Pastene, p. 127.

			PANZOROTTI

4  cups flour
2  TBSP. shortening
4  large eggs
1  tsp. salt
enough water to make a very stiff dough
1/2 lb. Prosciutto (Italian style ham)
1/2 lb. Mozzarella
1/2 lb. Ricotta
1/2 cup grated Parmesan or Romano cheese
1  well-beaten egg
salt and pepper to taste

This dish is a distant cousin of the famous Ravioli, being a
tartlet with a special filling.  The greatest difference between
the two is that while Ravioli are boiled and served with a 
tomato sauce, Panzarotti are fried in deep olive oil to a golden
brown and eaten with a salad, generally a Sicilian Olive Salad,
as accompaniment.  Either a plain bread dough, rolled out to
about a one-fourth inch thickness may be used for these tartlets,
or a semi-noodle dough is good.

Semi-noodle dough:
Sift flour and salt, work in shortening, add four eggs slightly
beaten.  Work with hands, adding water slowly.  When holding
together, knead until no dough sticks to hands or bowl.

Filling:
Cut up prosciutto and mozzarella in very small squares and mix
with rest of ingredients.  Roll out dough very thin, place a
teaspoonful of filling in center of squares of about two or three
inches in size; fold over and pinch edges securely together. 
Drop tartlets into deep hot olive oil and fry to a golden brown. 
Makes about thirty tartlets and they may be eaten hot or cold,
preferably piping hot.  Sicilian Olive Salad is prepared by 
making a cut in each olive, cutting up celery in small pieces,
adding capers to make a quart bowlful and marinating all in a
French dressing to which several cloves of garlic and a teaspoonful
of oregano have been added.

    My husband being a pizzaholic has several cookbooks of nothing but
    pizza.  One, "The Pizza Book" by Evelyne Slomon, also has a recipe
    for this with 5 different fillings.  It is quite lengthy, but I
    will post it if you wish.  
    
    Bernice
    

    My husband is also a pizzaholic, so I bought him "The Pizza Book"
    several months ago.  I highly recommend this book to any pizza fanatic.
    There are also recipes in it for the famous Pepe's and Sally's pizzas
    from New Haven.
    
    	- Kathy

    		Panzerotti Master Recipe
    Yield:  Roman Pepper Pastry will make approximately 30 to 35 3-inch
            panzerotti.  Any of the other yeast doughs will yield approxi-
            mately 40 to 45 3-inch panzerotti.  
    
    Crust Suggestions:  Roman Pepper Pastry Crust, Basic Pizza, Sicilian-
                        style, Semolina, Herb, or Pepper-Lard dough
    
    NOTE: (for convenience, I have posted these dough receipes in the
    next reply)
    
    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 figners.  Please each one on an oiled
    baking sheet.  
    7.  Bake for 15 to 20 minutes, or until lightly colored.  Or deep-fry
    a few at a time in 2 inches of vegetable oil heated to 375 degrees
    on a deepfry thermometer until golden.  Panzerotti are best
    served piping hot. 
    
    FILLING #1
    
    1/3 cup Basic Pizza Sauce or homemade tomato sauce
    1/2 cup scamorza or mozzarella, coarsely shredded
    1 garlic clove, peeled and minced
    2 fresh basil leaves, finely minced, or 1/4 teaspoon dried thyme,
      oregano, or marjoram
    Freshly group black pepper to taste
    
    
    FILLING #2
    
    1/3 cup Basic Pizza Sauce or homemade tomato sauce
    1/2 cup mozzarella, coarsely shredded
    1 2-ounce can anchovies, drained and finely chopped
    1 teaspoon 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 tablespoons 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-ounce can anchovies, drained and finely chopped
    2 tablespoons drained capers
    2 tablespoons rictooa 
    Freshly ground black pepper to taste
    
    
    FILLING #5
    
    1/2 cup shredded Fontina cheese
    1/2 cup finely chopped onion, sauteed in 2 teaspoons olive oil until
        wilted
    1 teaspoon dried herbes de Provence, or 1 tablespoon 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 mozarella, coarsely shredded
    
    
    As if these weren't enough you may improvise different fillings,
    just bear in mind that a panzerotti is meant to be eaten in two
    or three bites, like pizzette, so keep the fillings simple.  Don't
    overcomplicate flavors by adding too many different elements.  The
    best panzerotti are those made with one or two strong flavors. 
    
    FREEZING
    
    Freeze the raw panzerotti in one layer on a baking sheet.  Once
    they are frozen solid, they can be transferred to plastic bags (which
    should be tightly closed).  They can be frozen for up to 4 montsh.
     
    
    REHEATING
    
      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 the turnovers are golden brown.  
    
    NOTE:  Fillings 3 to 6 make exceptional first courses when served
    with a fresh tomato sauch.  The suggested serving size is 3 panzerotti
    per person plus approximately 1/2 cup of sauce.  
    
    
    Copied without permission from THE PIZZA BOOK by Evelyne Slomon
    
    Dough recipes to follow tomorrow night.  
    
    Bernice
     

    Ok, ok, so I'm a little slow.  Great things take time. :-).  On
    with the dough recipes
    
    BASIC PIZZA DOUGH
    
    1 cup warm tap water (110 to 115 degrees)
    1 package active dry yeast
    3 to 3 1/2 cups all-purpose white flour
    1/2 teaspoon salt
    
    1.  Pour the water into a medium-sized mixing bowl and sprinkle
    in the yeast.  Stir gently with a fork until the yeast has dissolved
    and the liquid turns light beige in color.  
    
    2.  Add 1 cup of the flour and the salt.  Mix thoroughly with a
    wooden spoon.  Add a second cup of flour and mix well.  After the
    second cup of flour has been mixed in, the dough should start coming
    away from the sides of the bowl and should begin to form a soft,
    sticky mass ((Fig. 13) the book has neat pictures showing parts
    of these steps :-) ).  It is now ready to be kneaded.  
    
    3.  Measure out the third cup of flour.  Sprinkle some over the
    work surface and flour your hands generously.  Remove all of the
    dough from the bowl and begin to work the mass by kneading the
    additional flour in a bit at a time.  
    
    4.  To knead the dough, use the heel of your hand (or both hands
    if you wish) to push the dough across the floured work surface in
    one sweep.  Clench the dough in your fist and twist and fold it
    over.  Use the dough scraper to help gather the wet dough that sticks
    to the work surface into a ball while kneading.  Repeat this action
    over and over again, adding only as much flour at it takes to keep
    the dough from sticking to your hands.  Work quickly and don't be
    delicate.  Slap and push the dough around to develop its gluten
    and to facilitate its rolling out.  (Kneading pizza dough is a great
    way to relieve pent-up aggression!) 
    
    5.  When the dough no longer feels sticky, push the heel of your
    hand down into it and hold it there for 10 seconds.  This will test
    its readinesss; if your hand comes up clean, the dough is done.
    If it sticks, a bit more kneading will be necessary.  Once the
    dough is no longer sticky, do not overwork it be adding more flour.
     Continue kneading only until the dough is smooth and elastic (it
    should spring back when pressed) and no lines of raw white flour
    show.  The whole process should take 5 to 10 minutes.  Now it's
    time to let the dough rise.  
    
    6.  Lightly oil a 2-quart bowl with vegetable oil.  Role the ball
    of dough around in teh bowl to coat it with a thin film of oil.
    Tightly seal the bowl with plastic wrap to trap in the moisture
    and heat from the yeat's carbon dioxide gases.  This will help the
    dough rise faster.  
    
    7.  Place the bowl in a warm, draft-free place, preferably in a
    gas over with a pilot light.  For electric ovens, set the thermostat
    at 200 degrees for 10 minutes and then turn the oven off; this should
    provide enough warmth to raise the dough.  Be sure the oven is off
    before you put the dough inside, or it will begin to cook!  Let
    the dough rise for 30 to 45 minutes.  
    
    8.  Once the dough has doubled in bulk, punch it down by pushing
    your fist into it.  All of the gases will quickly escape, and the
    dough will collapse.  Remove the dough from the bowl and knead it
    again for about 1 minute.  
    
    9.  The dough is now ready to be patted or rolled into pizza, or
    to undergo additional rising.  (All doughs made with bread, high-
    gluten, or semolina flour really need a second rising time, anywhiere
    from 15 minutes to 1 hour, to develop their gluten potential.  Added
    rising times and further kneading produce a more refined, even crumb
    structure in pizza curst and creat lighter-textured foccace.)
    
    10.  To raise dough a second time, add a bit more oil to the bowl
    and repeat the procedure indicated for the first rising.  The dough
    is now ready to be shaped.  
    
    
    
    
    FLAVORED DOUGHS (Herb Dough)
    
    Different flavorings can be kneaded into basic pizza dough for some
    delicious variations.  Prepare the dough as usual, letting it double
    in bulk; punch it down and knead in the flavoring of your choice
    until it is well distributed.  Refrigerate the dough for 15 to 20
    minutes before streaching or rolling it out or let it go through
    another rising before shaping it.  
    
    NOTE:  Sometimes flavored doughs become sticky after the additional
    ingredients have been kneaded in.  If this happens, simply knead
    in a small amount of flour until the dough is smooth and no longer
    sticks.  
    
    HERB DOUGH
    
    1 teaspoon dried thyme, crumbled dried sage, or dried rosemary,
    OR
    1 to 2 tablespoons fresh marjoram, fresh mint fresh oregano,
    fresh sage, fresh thyme, fresh rosemary, fresh parsley leaves, fresh
    chives, or fresh basil (separately or in combination of 2 herbs).
    
    Bernice
    

    	BLACK PEPPER LARD DOUGH
    
    This recipe descends from one of the oldest known kinds of pizza
    crust.  The Romans, who were very fond of black pepper, used a similar
    but richer dough, which included eggs and honey.  
    
    Naturally rendered pork lard is essential to this crust.  If you
    can't get any, use the same amoung of olive oil in the recipe. 
    Black pepper-lard dough is an excellent all-purpose pizza dough.
    It is good, thick and doughy, under a zesty sauce, or rolled out
    thin for calzoni and folled or stuffed pizza.  
    
    1 cup warm tap water (110 to 115 degrees)
    1 package active dry yeast
    3 to 3 1/2 cups flour
    1/2 teaspoon sale
    1/2 teaspoon coarsely ground black pepper
    2 heaping tablespoons naturally rendered park lard (approximately
      2 ounces)
    
    1.  Pour the water into a medium-sized mixing bowl and sprinkle
    in the yeast.  Stir gently with a form until the yeast has dissolved
    and the liquid turns light beige in color.  
    
    2.  Add 1 cup of the flour, the salt, pepper, and lard and mix
    thoroughly with a wooden spoon.  Add a second cup of flour and mix
    again.  After the second cup of flour has been mixed in, the dough
    should be soft and sticky and should start to come away from the
    sides of the bowl.  
    
    3.  Continue with step of the Basic Pizza Dough recipe (520.10)
    
    
    		SEMOLINA DOUGH
    
    Semolina flour is usually assiciated with pasta, but it also produces
    the most crispy and flavorful pizza crust.  Dough made from this
    hard durum wheat flour is especially suitable for moist fillings.
    It makes excellent calzone and double-crust pizza because it resists
    getting soggy.  
    
    Semolina dough is much less elastic than basic pizza dough made
    with white flour, so it must be rolled out rather than stretched.
    The dough should feel moist but not too sticky, and it may require
    a few extra tablespoons of water to attain the right consistency.
    If it sticks while it is being rolled out, dust the dough lightly
    with a small amount of flour.  (If the dough tears, that means it
    is too dry.  Just gather it up into a ball and add a small amoung
    of water, knead the dough until it is softer, and give it a 15-minute
    rest before continuing.)  
    
    1 cup warm tap water (110 to 115 degrees)
    1 package active dry yeast
    1 cup all-purpose white flour
    1/4 cup olive oil
    1/2 teaspoon salt
    2 to 2 1/2 cups semolina flour
    
    1.  Pour the water into a medium-sized mixing bowl and sprinkle
    in the yeast.  Stir with a fork until the yeast has dissolved and
    the liquid turns light beige in color.  
    
    2.  Add the all-purpose flour, olive oil, and salt and stir with
    a wooden spoon.  Add one cup of the semolina flour and mix.  After
    the cup of semolina flour has been mixed in, the dough should be
    soft and should start to come away from the sides of the bowl. 
    Add more water by the tablespoonful if the dough appears to be too
    crumbly and dry.  
    
    3.  Continue with step 3 of the Basic Pizza Dough recipe (520.10)
    
    
    		SICILIAN-STYLE DOUGH
    
    The addition of olive oil in this dough creates a marked difference
    in the flavor and texture of the finished crust.  It has a more
    cake-like, more tender interior and a harder, thicker outer crust,
    which is particularly well-suited to deep-dish, heavily sauced or
    filled pizza.  It also rolls out extremely well and is excellent
    for some of the rolled and stuffed variations of pizza which call
    for thin, strong crusts.  
    
    3/4 cups warm tap water (110 to 115 degrees)
    1 package active dry yeast
    3 to 3 1/2 cups flour
    1/4 cup olive oil
    1/2 teaspoon salt
    
    1.  Pour the water into a medium-sized mixing bowl and sprinkle
    in the yeast.  Stir gently with a fork until the yeast has dissolved
    and the liquit turns light beige in color.  
    
    2.  Add 1 cup of the flour, the olive oil, and the salt.  Mix
    thoroughly with a wooden spoon.  Add a second cup of flour to the
    bowl and mix well.  After the second cup of flour has been mixed
    in, the dough shouldstart coming away from the sides of the bowland
    should begin to form a soft, sticky mass.  
    
    3.  Continue with step 3 of the Basic Pizza Dough recipe (520.10).
     
    
    NOTE:  For an extra thick crust, let the dough right in the pan
    for 20 to 30 minutes before filling.  
    
    
    
    
    
    These are all the dough recipes for the fillings I put in earlier.
    I'm sorry it took me longer than I thought.  Extenuating circumstances
    caused this.  Enjoy!!!  
    
    Bernice
    

    If you don't have a lot of time to make your own dough, you might
    want to try using Pillsbury Pizza Dough.  You can find it in the
    refrigerator case next to the biscuits in the grocery store.  I
    know it makes good pizza. Or if your store has a bakery, check and
    see if they sell bread/pizza dough.  All you'll have to do then,
    is stuff it and bake it.
    
    Manina

    This is cheating but it works great for pizza and calzone. I don't
    know if you can use it for panzorotti. It's easy, fast, fool proof,
    and even cheap.
    
    I buy fresh bread dough at the bakery section of Heartland
    supermarkets. (frozen doughs work too) It comes in 1 pound packages.
    I just stretch it in the air to make it to the thickness and size
    I need. It's a piece of cake or should I say dough?