List of Ingredients
- 3 1/4 CUP of all-purpose flour
- 1 2/3 CUPS of ricotta cheese
- 1 CUP of Manitoba flour
- 3 OZ. of caciocavallo cheese
- 2 OZ. of Taggiasca olives, pitted
- 1 1/2 TBSP. of brewer’s yeast
- 2 TSP. of salt
- 1 TSP. of sugar
- 1 of large egg
- pepper
Method
Dissolve yeast in 1/4 cup lukewarm water. Mix the two types of flour with salt and sugar. Add dissolved yeast and knead into a compact and smooth ball. Cover with a damp cloth and let rise for 30 minutes at 85°F.
Divide dough into 10 small balls and place on a tray sprinkled with flour. Cover with a damp cloth and let rise for another 30 minutes at 85°F.
For the filling: Grate caciocavallo cheese and mix with the ricotta and chopped olives. Add pepper to taste.
For the panzerotti: Preheat the oven to 400°F. Beat an egg. Roll out the balls to make 10-1/4" discs and brush with beaten egg. Place a spoonful of filling in the middle of each disc, fold over in half, and press well to seal.
Trim edges of the panzerotti with a flat pastry cutter or sharp knife and crimp edges together for decoration.
Place on a tray lined with parchment paper, cover with a damp cloth, and let rest for another 10 minutes.
Brush with egg and bake for 12-15 minutes. Remove from the oven and serve warm.