Panzerotti alla Romana

Panzerotti alla Romana

4.2 25 ratings

Prep. 20 min

Total 55 min

20 Stücke

Ingredients

Teig

Weizenmehl
320 g
Butter weich, in Stücken
40 g
Wasser
150 g
Salz
1 TL

Füllung

Schinken, gekocht in Stücken
50 g
Mozzarella gut abgetropft und in Stücken (2 cm)
100 g
100 g Scamorza, (oder Caciotta) in Stücken (2 cm)
Ei Eigelb vom Eiweiss getrennt
1
Salz
1 Prise
schwarzer Pfeffer, gemahlen
1 Prise

Fertigstellung

Weizenmehl
Olivenöl zum Abraten

Difficulty

medium

Nutrition per 1 Portion

Protein 7 g

Calories 1515 kJ / 362 kcal

Fat 27 g

Fibre 1 g

Carbohydrates 25 g

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Also featured in

Pizza und Focaccia 45 Recipes
Switzerland

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