SAVORY ITALIAN TURNOVERS (PETONI)

1
Peggi Anne Tebben

By
@cookiequeen

Another Italian bread to try.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12-15 turnovers
Prep:
50 Min

Ingredients

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  • 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

How to Make SAVORY ITALIAN TURNOVERS (PETONI)

Step-by-Step

  1. TO PREPARE THE DOUGH:
  2. In a large mixing bowl, dissolve the yeast in warm water. Let it stand for 5 minutes and stir.
  3. Add the salt and butter to the yeast, mixing thoroughly, then blend in 1 1/2cups of flour.
  4. Add 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.
  5. In a large skillet, saute the bacon until it is lightly crisp. Reserve it. Discard the fat and wipe out the skillet.
  6. Over 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.
  7. Transfer the mixture to a large mixing bowl and stir in the hard-cooked eggs, olives, anchovies and the cheeses until they are uniformly blended.
  8. TO ASSEMBLE:
  9. Generously flour a work surface and roll the dough to a thickness of 1/4 inch. Let it rest for 10 minutes.
  10. In 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.
  11. Heat 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.

Printable Recipe Card

About SAVORY ITALIAN TURNOVERS (PETONI)

Regional Style: Italian
Other Tag: Quick & Easy




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