Ingredients
- 300 g Ready-made pizza dough
- 150 g Fontina
- 20 g dried porcini mushrooms
- 2 pcs Belgian endive stumps
- Flour
- Extra virgin olive oil
- salt
Soak the dried porcini mushrooms in warm water for at least 1 hour. Cut the Belgian into small pieces and sauté in a pan with 2 tablespoons of oil, letting it brown and dry well; at the end add the drained, squeezed and minced porcini mushrooms, a spoonful of their filtered liquid, let them dry, then salt and turn off. Cut the fontina in cubes. Mix it with the Belgian and the porcini mushrooms and pour the mixture on a sheet of absorbent paper to let it dry further (filling).
Roll out the pizza dough by spreading it with your hands so as not to make it too elastic. Take 12 squares of 8-9 cm, spread the filling in the center, close them in a triangle by pressing the edges firmly to seal them. Arrange the panzerotti on a plate covered with baking paper, sprinkle them with flour and bake them at 220 ° C for 10-12 ′. Take them out of the oven and serve immediately, very hot.
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