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1/2-pizza dough recipe (below)
1-head roasted garlic
Chipotle powder (or chile powder)
2-cups grated mozzarella cheese
4-slices provolone cheese
4-6 oz pizza sauce or spaghetti sauce
4-tbsp pickled sliced hot peppers
4-tbsp fresh oregano, chopped
4-tbsp fresh basil, chopped
2-links fresh Italian sausage (removed from casing)
1-egg white (for wash)


In frying pan, fry loose sausage to well done
Using 1/2 of the pizza dough recipe, cut into 2 pieces
Roll out each piece to a thin 10" circle
For each round of dough, spread ingredients on 1/2 of surface;
Slather 1/2 of the roasted garlic onto half of the dough
Spread pizza sauce over 1/2
Sprinkle the same half with chipotle powder, 1/2 of the oregano and 1/2 of the basil
Spread with 1-cup of grated mozzarella and 2 slices of provolone
Distribute 1/2 of the cooked sausage
Spread 1/2 of the pickled peppers
With a pastry brush, brush water around the edges
Fold the dough over to create a pocket
Pinch the dough to close
Wash top side with egg white
With a fork, prick several holes in the top for venting
Repeat for other panzarotti
Place on a parchment lined baking sheet
Bake at 375*F for 25 minutes in a convection oven, (400*F conventional oven) or until lightly browned

Makes 2 panzarottis

Pizza Dough (use half for 2 panzarottis)

1 1/4-cup warm water
1-tsp sugar
1-tbsp dry yeast
3-cups flour
5-tbsp oil, margarine, or shortening
1/2-tsp salt

Prepare yeast in warm water with sugar
Let stand 5 min
In a large bowl, add flour & salt
Then add yeast mixture & oil
Mix together, kneading a few times
In greased bowl, form into ball and cover with plastic wrap or a tea towel
Let rise in warm place until double in size (approx 1 hr )

Will make 2 - 12 inch pizzas (or 4 panzarottis)