Italian homemade panzerotti with tomato and basil sauce

Italian homemade panzerotti with tomato and basil sauce: Method

1. In a large bowl, combine the sifted flour and yeast, and mix well.
2. Now add the extra virgin olive oil and water, and start mixing the ingredients with a fork.
3. Once the flour has absorbed the liquids, add the salt and knead the dough with your hands, first in the bowl and then on a well-floured work surface, until you get a smooth dough.
4. Transfer the dough to a clean bowl and let it rest for about twenty minutes.
5. Sprinkle the work surface generously with flour and roll out the dough with a rolling pin until you obtain a thin sheet.
6. Use a round cutter with a diameter of about 4 inches to cut out circles from the dough, then re-roll the excess dough to use it later.
7. Add a tablespoon of Mutti Rossoro Tomato and Basil Sauce to the center of each dough circle, and place some melting vegan cheese/cheese on top of the sauce.
8. Fold the circle into a half-moon shape to form the panzerotto, and seal the edges well with your fingertips, making sure the filling doesn’t spill out during cooking. Fold the edges over themselves and use the tines of a fork to further seal the panzerotto.
9. Place the panzerotto on a well-floured baking sheet as you go.
10. Cook the panzerotto in a hot non-stick pan for 2-3 minutes on each side.
11. Once ready, transfer the panzerotti to a plate and let them cool for a couple of minutes before serving.