how to make panzerotto barese (fried and oven baked)

In a bowl, combine flour, salt, sugar, and yeast.

Add warm water and olive oil to the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth.

Cover the dough with a cloth and let it rise in a warm place for about 1 hour or until doubled in size.

In a separate bowl, mix ricotta, mozzarella, Parmesan, black pepper, oregano, and garlic powder to make the filling.

Once the dough has risen, punch it down and divide it into 8 equal pieces.

Roll each piece into a circle about 6 inches in diameter.

Place a spoonful of the cheese filling and a small amount of marinara sauce in the center of each circle.

Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Heat oil in a deep pan over medium heat and fry each panzerotto until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels before serving.

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