Artichoke cheese panzerotti

Name: Artichoke cheese panzerotti
Yield: 8 servings
Ingredients: 1 tablespoon (15 milliliters) butter; 1 garlic clove, minced; 1 small onion, diced; 1 cup (240 milliliters) chopped artichoke hearts (freshly cooked or canned); 1 tablespoon (15 milliliters) chopped fresh oregano; 2 cups (480 milliliters) grated caciocavallo cheese (or substitute with mozzarella); 1 cup (240 milliliters) ricotta cheese; 1 egg, whisked; Salt and pepper; 680 grams pizza dough, store-bought; Vegetable oil, for deep-frying

By Michael Bonacini

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SERVES

8

Crab and artichoke strudel with roasted red pepper sauce

Ingredients

1 tablespoon (15 milliliters) butter
1 garlic clove, minced
1 small onion, diced
1 cup (240 milliliters) chopped artichoke hearts (freshly cooked or canned)
1 tablespoon (15 milliliters) chopped fresh oregano
2 cups (480 milliliters) grated caciocavallo cheese (or substitute with mozzarella)
1 cup (240 milliliters) ricotta cheese
1 egg, whisked
Salt and pepper
680 grams pizza dough, store-bought
Vegetable oil, for deep-frying

Directions

Heat butter in a skillet over medium heat. Add garlic and onion and sauté until soft and fragrant. Add chopped artichoke hearts and oregano and cook for another couple of minutes. Remove from heat and set aside.
Add grated caciocavallo, ricotta, whisked egg, salt and pepper to a bowl and mix to combine thoroughly.
Cut pizza dough into eight pieces and roll each piece into a six millimeter thick circle. Add 1/4 to 1/3 cup (60-80 milliliters) of filling to centre of circle, then fold dough over to create a crescent shape. Seal edges together firmly by rolling and pressing with your fingers or crimping with a fork.
Heat vegetable oil in a large saucepan to 375 F (190 C). Fry panzerotti in batches, turning periodically, until golden brown. Transfer to paper-towel lined platter. Allow to cool for a few minutes before serving.