Tonight’s Panzarotti were the best vegan version I have made thus far. In the past I have made them with fakin ‘bacon’, vegan cheese & tomato; onion, cavolo nero & tomato; or potato, vegan cheese & tomato. But they were never as good as Marco’s tuna & potato or ham, cheese & tomato. But I think tonight’s filling topped his (so long as you like mushrooms of course).
If you haven’t seen my early post and wondering what Panzarotti is, it is like a miniature calzone pizza, which can be fried or baked. If you are in the USA or Italy you probably heard of it, but I discovered it in Milan, Italy. It is one of my favorite dishes and is a great crowd pleaser. We use to fry them, but now we bake them. Baked they are way more healthier. They can be made with gluten free or whole wheat pizza dough.
Marco made the pizza dough this afternoon and he used this Taste recipe. Considering the yeast is not activated separately in warm water before being added to the flour, the dough rose very well and baked perfectly. He made his with tomato (passata sauce) ham/salami and mozzarella cheese. But for mine I used the filling below. I really love this Redwood Co ‘mozzarella’ style cheese. It taste really good uncooked and melts really well. But if you don’t have any vegan cheese, you can go without with this filling.
Baked Panzarotti with Mushrooms, Sun-dried tomatoes & Pine nuts (vegan, soy free)
Pizza dough (recipe made 13 Panzarotti)
tomato passata sauce
vegan ‘mozzarella’ cheese
2. Cut the garlic, mushrooms, sun-dried tomatoes, basil.
4. On a floury board, roll out you dough balls into a flat circle shape. Then add 1 tbsp of passata sauce and then add the cooked ingredients and seasalt. Top with vegan cheese and fold the dough over like a half moon shape. Close the ends with your fingers or with a fork.
5. Cook in the oven for 15 mins or until the dough is cooked.