Panzarotti

A Friday night favourite at our house, a homemade pizza pocket. Makes 2 panzarottis.

Instructions

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

Pizza Dough

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)