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Preparation time: 30 min + 1 h of rising The original recipe is that panzerotti are fried, but we can cook them well oiled in the oven, preheated to 180 ° C (ther 6) and then 20-30 minutes baking. The dough must be crispy, flexible like a calzone and not hard.

Ingredients
Ingredients (for 12 little medium panzerottis or 6 \\\'calzone-sized\\\')
dough:
250g flour
80ml-100ml of warm water
1c s Olive Oil
Olive Oil for brush
15g of brewer\\\'s yeast
salt, pepper, spice ?

stuffing:
crushed tomatoes
mozzarella
oregano

Method
- Melt the yeast in warm water
- Mix the flour to the previous preparation
- Add a pinch of salt and work until dough is elastic homogeneous
- Form small balls of dough to the desired size
- Let the dough rise 1 hour
***
- Flour the work surface
- Using a rolling pin to form round
- The stuff with a spoon of tomato, mozzarella, a pinch of salt and oregano. Close by folding in half and place them on greaseproof paper on baking tray.
- Tightly close the edges by pinching them slippers with a fork to prevent the juice from the tomatoes
- Fill to taste with other ingredients like mushrooms, ham, shrimp, cheese and various spices.
Wish you a \\\'buono appetito\\\'