For the dough: 500 g of flour 00,300 ml of milk, 25 g of butter, 12 g of fresh yeast, 1 teaspoon of sugar. For the filling: 150 grams of tomato pulp, 250 grams of mozzarella, oregano, basil, salt, oil.
We start by dissolving the yeast in warm milk. Meanwhile, in a bowl, combine the flour, butter, sugar and mix with your hands. Pour the milk + dissolved yeast and salt and begin to knead. We form a ball and place it in a bowl making dough. Let's put it to rest in a dry and dark place (type in the oven) and let it rise for at least 2 hours. Placing a saucepan of hot water next to the bowl will facilitate and speed up the leavening. After the rest time, take the dough again and knead it again, then roll it out with a rolling pin. Once spread, with a pastry ring or with a bowl of 10-12 cm diameter, we make circles. We remove the excess dough and spread it once more to get other portions. In the meantime, for the filling, put the salt, oregano and fresh basil in the tomato pulp and mix, slice the mozzarella and cut it into small pieces and add it to the pulp. With a spoon we place the filling in the center of the circles of dough and wet the ends with water. Make sure we close the panzerotti well so that if they are fried they will not open and the filling will come out. To help us we can apply pressure with a fork. Heat the oil well and let the panzerotti fry until golden brown. The result will be magnificent! To have a lighter version, you can cook in a ventilated oven at 180 degrees for 20-25 minutes or at 190 degrees in a static oven instead of frying them. Enjoy your meal!