Pizzelle with Mozzarella and Olives
by Tarla Dalal
Added to 56 cookbooks
This recipe has been viewed 9664 times
Pizzelle resemble small bite sized calzones. I have stuffed these with some Italian favourites, cheese and olives, spiked with basil and pepper. Pizzelles are an example of a by-product becoming very popular in its own right. It was originally made using left-over dough (usually pizza or bread dough) folded around a tasty morsel (probably left-overs as well). Pizzelle are either deep fried or baked and are always served hot. Seal the ends of the pizzelles very tightly so as to prevent the cheese from oozing out while they are being baked. Serve them hot with a spicy tomato sauce.
- Divide the pizza base into 2 equal portions. Roll out each portion into a sheet of 150 mm. x 150 mm. (6" x 6") and 6 mm. (1/4 ") thickness.
- Cut out 6 circles of 75 mm. (3") diameter using a cookie cutter. Roll out the scraps of dough to make more circles.
- Spread the filling mixture on the centre of each circle and fold into half, sealing the edges tightly, using a little water.
- Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 15 minutes or till golden brown.
- Brush with olive oil and serve hot.
- You can even deep fry the pizzelles, if you do not want to bake them. Remember to fry them over a medium flame so that they cook well on the insides
Nutrient values per
|Vitamin A||27 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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