Tuna and Scamorza Panzerotti

Tuna and Scamorza Panzerotti
Tuna and Scamorza Panzerotti


for 4 servings
4 oz (120 g) smoked scamorza cheese, grated
1 (5 ½ oz or 160 g) can Rio Mare Tuna in Olive Oil drained
5-6 sun-dried tomatoes in oil, drained and thinly sliced
4-5 basil leaves, minced
salt and pepper
1 lb (500 g) ready-made bread or pizza dough
4 cups (1 l) sunflower oil.

Stampa Ricetta

Tuna and Scamorza Panzerotti

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    1. Place the cheese in a bowl with the crumbled tuna, tomatoes and basil and mix well. Season to taste with salt and pepper.

    2. Roll out the dough to a thiickness of 1/2 cm and cut out 6 cm rounds using a cookie cutter. Cover the rounds with a clean kitchen towel and let rest for 20 minutes.

    3. Roll out each round to obtain a 12 cm rounds. Place a spoonful of filling on each round and fold in half to form a half-moon shape. Press down around the edges to seal completely. Heat the oil in a large saucepan.

    4. Fry the panzerotti, a few at a time, until golden-brown. Drain on paper towels and serve immediately. Delicious and Healthy

    The panzerotti can also be baked. Preheat the oven to 200° C. Line a baking sheet with parchment paper and bake the panzerotti until golden-brown.

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