Panzerotti

Ingredients

Directions

1. 1

   Wash the tomatoes and remove the stalk. Cut the tomatoes into pieces. Drain mozzarella and dice. Wash the herbs (put some thyme aside for garnishing) and remove the leaves. Mix tomatoes, mozzarella and herbs. Season with salt and pepper. Divide the yeast dough into 8 equally sized pieces. Form into balls and roll out into round plates (approx. 12 cm Ø) on a floured work surface. Put some filling on each half of the plate. Fold the other half over it and press down at the edges. Press the edges several times with your fingertip. Fry in hot oil for about 8 minutes. Take out with a skimmer and let it drip off on kitchen paper. Arrange the Panzerotti on a plate and garnish with fresh thyme

2. 2

   Strip plate: ASA

3. 3

   Stacks of plates: IDC

4. 4

   Glasses: Royal Copenhagen