Panzerotti di pollo

1. Prepare the Dough:
   • In a bowl, mix the flour, yeast, and sugar.
   • Gradually add warm water and knead the dough until smooth.
   • Add salt and olive oil, then continue kneading until the dough becomes elastic and non-sticky.
   • Cover the bowl with a cloth and let it rise for about 1 hour or until doubled in size.
2. Prepare the Filling:
   • In a bowl, combine the shredded chicken, mozzarella, tomato sauce, salt, pepper, and basil. Mix well.
   • Adjust seasoning as needed.
3. Assemble the Panzerotti:
   • Once the dough has risen, divide it into small balls (around the size of a golf ball).
   • Roll each ball into a thin circle, about 10-12 cm in diameter.
   • Place a spoonful of the chicken filling onto one side of each dough circle, leaving the edges clear.
   • Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal tightly.
4. Fry the Panzerotti:
   • Heat vegetable oil in a deep pan to around 180°C (350°F).
   • Fry each panzerotti until golden brown on both sides, about 3-4 minutes per side.
   • Use a slotted spoon to remove them and place them on a paper towel to drain excess oil.
5. Serve:
   • Serve warm with extra tomato sauce or marinara for dipping.

Enjoy your crispy and cheesy Panzerotti di Pollo! 🍗