Chrono Panzerotti


  • 125 gr of spelt flour
  • 125 gr of buckwheat flour
  • 125 gr of barley flour
  • 125 gr of rye flour
  • 1 teaspoon of salt
  • 1 tablespoon of baking powder
  • 1 tablespoon of pork fat
  • 250 – 300 ml sparkling mineral water
  • For filling: 200 gr feta or mozzarella cheese, 150 gr smoked bacon, few olives…


Put in a bowl all four types of flour, salt, baking powder, pork fat and add water gradually to knead the dough that does not stick to fingers. Let’s put it on the side, while prepare filling (mix all allowed ingredients per your wish). Form a dough into a roller, then cut it into smaller pieces that you will stretch using rolling pin to be in size of panzerotti mold. Then, place it on a mold, put a teaspoon of filling in the middle and fold. Repeat the process until you have dough. Arrange in a baking tray and bake on 200 degrees for some 25 minutes.

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