savory italian turnovers (petoni)

How To Make savory italian turnovers (petoni)

• Step 1
  TO PREPARE THE DOUGH:
• Step 2
  In a large mixing bowl, dissolve the yeast in warm water. Let it stand for 5 minutes and stir.
• Step 3
  Add the salt and butter to the yeast, mixing thoroughly, then blend in 1 1/2cups of flour.
• Step 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.
• Step 5
  In a large skillet, saute the bacon until it is lightly crisp. Reserve it. Discard the fat and wipe out the skillet.
• Step 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.
• Step 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.
• Step 8
  TO ASSEMBLE:
• Step 9
  Generously flour a work surface and roll the dough to a thickness of 1/4 inch. Let it rest for 10 minutes.
• Step 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.
• Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!