Happy Summer Holidays!
How is your trip?! I saw a picture or two on Facebook. It looks like you’re having a relaxing time!
As you know I am a ‘nanny’ for a little boy in town throughout the week, and while he’s napping I generally flick on the Food Network. I don’t usually watch the Eat Shrink and be Merry show, but it happened to be on, so I watched it. They were making a Panzerotti, and immediately I wanted it. I got home, realized we had so many leftovers from pizza last weekend, and decided I would make it. The Food Network puts all the recipes on their website, so I hunted it down, and here we go!
Both Jason and Bill really enjoyed this! We even have some leftovers!
(Excuse the bad pictures… we lent our camera to my sister-in-law for her trip to England, so these are from my phone)
adapted from foodnetwork.ca
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp ground flaxseed
1 envelope Fleishchmann’s Quick-Rise Yeast*
1/2 tsp salt
3/4 cup very warm water
2 tsp olive oil
2 tsp honey
2 tsp olive oil
1/2 cup finely chopped onion
2 tsp minced garlic
2 cups tomato sauce
1 tsp (each) dried oregano and basil
1 tsp balsamic vinegar
1 tsp honey
1 tsp olive oil
6 oz Italian sausage, casing removed and broken up
1/2 cup thinly sliced onion
1/2 cup chopped green bell pepper
1 1/2 cups thinly sliced mushrooms
1/2 tsp dried oregano
1 cup shredded cheese
10 x 15 inch piece parchment paper
1 lightly beaten egg for brushing top of panzerotti
1. To make dough, combine both flours, ground flax, yeast and salt in medium bowl. Mix well. Measure warm water in measuring cup, then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray another medium bowl with olive oil spray (or coat lightly with olive oil) and place dough inside. Cover with plastic wrap. Let rise in a warm place until double in size, 20 to 30 minutes.
To make sauce, heat olive oil over medium heat in a medium pot. Add onions and garlice. Cook and stir until onions are tender, about 5 minutes. Be careful not to burn them. Add tomato sauce, oregano, basil, balsamic vinegar and honey. Cover and simmer over low heat for 15 minutes. (Sauce may be made one or two days in advance and kept refrigerated.)
To make filling, heat olive oil in a non-stick over medium-high heat. Add sausage, onions, and bell pepper. cook and stir until sausage is no longer pink. Add mushrooms. Cook and stir until mushrooms are tender, about 4 minutes. Stir in oregano. Cook for 2 more minutes. Remove from heat. (Filling may be made one or two days in advance and kept refrigerated.)
Spray parchment paper lightly with olive oil spray (or brush lightly with oil). When dough has risen, turn out onto parchment paper and, using a rolling pin, roll dough into a rectangle to fit parchment. Sprinkle dough with extra flour if too sticky.
Spread 1/3 cup sauce lengthwise in center of dough. (Make a ‘strip’ of sauce measuring down the center of the dough leaving an 1-inch margin at top and bottom and 2 1/2-inch margins on both sides.) Spread filling evenly over sauce. Top with grated cheese.
Using a sharp knife, make 8 cups (about 1 1/2 inches wide and 2 inches long) down each long side of dough. To braid dough and enclose filling, fold 1 inch top dough border over filling then, beginning with left-hand side, fold first dough strip at a slight downward angle over the filling. Do not stretch the dough too much. Fold first right0hand dough strip over top and continue to braid dough, tucking in ends and bottom dough border. (This sounds complicated but you’re simply braiding the dough over the filling as if you are making a strudel!)
Brush top of panzerotti lightly with beaten egg.
Place panzerotti (and parchement) on baking sheet. Bake at 400F for 14 to 20 minutes, until top is golden brown. Remove panzerotti from panggangan and let cool 5 minutes before slicing (It’s hot!)
Slice into four pieces and serve with warm sauce on side.
I will be making this again for sure!
Enjoy the rest of your trip!
So Much Love,