Pie Crust Mini-Panzerotti

L'Antro dell'Alchimista
Reviews(1)
Pie Crust Mini-Panzerotti
18
10
35

Description

A smart and tasty way to repurpose leftover colomba (Easter) cake, this recipe calls for soaking the cake in liqueur and milk before adding ricotta and cinnamon. Once they're shaped into walnut-sized balls, the boozy orbs are coated in cocoa and garnished with a slice of fresh strawberry. They'll need a few hours in the refrigerator to firm up before indulging so plan to make them in advance.

Ingredients

1 package pie crust
mozzarella cheese
ham
salami
cheese (Provola)
mortadella
asiago
sun-dried tomatoes
black olives
egg yolks (beaten)

Directions

1Preheat the oven to 180C.
2Roll out the pie crust dough and use a round cookie cutter to cut out disks.
3Fill each disk with a mixture of chopped mozzarella and ham, salami and provola cheese, mortadella and asiago cheese, sun-dried tomatoes and black olives, or any filling you wish.
4Fold over the dough and seal the edges closed
5Place the disks on a wax paper-lined baking sheet.
6Brush with the lightly beaten egg yolk.
7Bake for approximately 15 minutes or until golden.
8Remove from the oven and serve.
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