SAVORY ITALIAN TURNOVERS (PETONI)

Peggi Anne Tebben

By
@cookiequeen

Another Italian bread to try.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-15 turnovers
Prep:
50 Min

Ingredients

INGREDIENTS FOR DOUGH:

1 pkg
dry active yeast
1 c
lukewarm water
1 tsp
salt
1 Tbsp
butter (preferably unsalted)
3 c
sifted all-purpose, flour
1
egg
1/4 c
olive oil
1 lb
fresh leaf spinach
1# can(s)
peeled plum tomatoes, coarsely chopped
2
hard-cooked eggs, chopped
1/2 c
chopped black olives
6
anchovy fillets, chopped
1/4 c
grated parmesan cheese
1/2 lb
mozzarella cheese, cut into 1/4-inch cubes
vegetable oil

INGREDIENTS FOR FILLING AND FINAL PREPARATION:

1/2 lb
bacon, diced
1/2 c
diced scallions, white part only

Step-By-Step

1TO PREPARE THE DOUGH:
2In a large mixing bowl, dissolve the yeast in warm water. Let it stand for 5 minutes and stir.
3Add the salt and butter to the yeast, mixing thoroughly, then blend in 1 1/2cups of flour.
4Add the remaining flour and the egg, mixing only enough to blend. Knead the
dough until smooth, form it into a ball and place it in a bowl and rub olive
oil on top of the dough so that a skin does not form. Let it stand, covered with a dry cloth, in a warm area for 1/2 hour.
5In a large skillet, saute the bacon until it is lightly crisp. Reserve it. Discard the fat and wipe out the skillet.
6Over medium heat, saute the scallions in 1/4 cup of olive oil until they are translucent. Add the bacon, spinach and tomatoes and cook until the spinach wilts.
7Transfer the mixture to a large mixing bowl and stir in the hard-cooked eggs, olives, anchovies and the cheeses until they are uniformly blended.
8TO ASSEMBLE:
9Generously flour a work surface and roll the dough to a thickness of 1/4 inch. Let it rest for 10 minutes.
10In the center of each square, place a small ball (approximately 2 tablespoons) of the filling. Fold each square along the diagonal; crimp down the edges with fork tines.
11Heat equal parts of vegetable and olive oil over medium heat, using enough to form a 1/2-inch layer of oil in the skillet. Dust the excess flour off the
petoni. Fry them until lightly browned on both sides, turning over twice.

About this Recipe

Regional Style: Italian
Other Tag: Quick & Easy