炸芝士番茄餃

Combine both types of flour. Add the yeast, water, salt, and olive oil. Knead this mixture until it forms a firm dough. Once ready, divide the dough into 10 equal portions and roll each into a ball.

With a rolling pin, flatten each dough ball into a thin, round disk.

Sauté the mushrooms along with the finely chopped garlic. Add a drizzle of olive oil, season with salt and pepper, and then set aside to cool.

In a separate bowl, mix the diced mozzarella with the tomato puree. Stir in salt, oregano, and a drizzle of olive oil. Remember to reserve some mozzarella specifically for the mushroom filling.

Once your dough disks are made, place your chosen filling in the center of each. Fold the disk in half to create a half-moon shape. Firmly seal the edges by pressing them with a fork, then fold the crimped edges inward to ensure the panzerotto is completely sealed.

Deep-fry the panzerotti in plenty of hot oil until they turn a beautiful golden brown. Here's a tip: As they fry, use a spoon to pour hot oil over the part of the panzerotto that isn't submerged.