Panzerotti

Directions

For Dough:

1. Mix flour, sugar, salt, and yeast in a large bowl
2. Form a well in the center of the mixture and pour in 3 tablespoons of oil and 1 cup water.
3. Stir with a wooden spoon until doughy.
4. Cover dough with a dish towel and let sit at room temperature for 2 hours. 
5. Divide the dough evenly into 12 pieces and shape each piece into a ball.
6. Line a baking sheet with parchment.
7. Place dough balls on baking sheet and let rest for 60 minutes.

For Filling:

8. Pour the olive oil into a pan set over medium heat.
9. Add the garlic and saute until golden, about 2 minutes.
10. Stir in the tomatoes and cook for about 20 minutes, until saucy. 
11. Add the basil and season with salt and pepper to taste.
12. Roll each dough ball on lightly oiled surface into a flat circle about 5 inches in diameter.
13. Spread the center of each piece with some of the tomato sauce, leaving the perimeter uncovered.
14. Sprinkle each piece with 2 tablespoons of mozzarella cheese over the tomato sauce.
15. Fold the dough over the top of the filling and press the edges together to seal.
16. Pour oil to a depth of 1 inch in a small, deep skillet and heat to 350°F.
17. Place panzerotti, one at a time, into the oil and fry until golden-brown on both sides, about 2–3 minutes per side.
18. Transfer the cooked panzerotti to paper towel to drain using a slotted spoon. Repeat the cooking process until all the panzerotti are fried. 
19. Serve hot.