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savory italian turnovers (petoni)

(1 rating)
Recipe by
Peggi Anne Tebben
Granbury, TX

Another Italian bread to try.

(1 rating)
yield 12 -15 turnovers
prep time 50 Min

Ingredients For savory italian turnovers (petoni)

  • 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
    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)

  • 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.

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