Panzerottini appetizers

serves four

2 lb (1 kg) pizza dough

Swiss chard and Cappellari breadcrumbs hot pepper & Asiago sauté.
2-3 cups (500-750 ml) Swiss chard, washed and dried, chopped
½ cup (125 ml) Cappellari breadcrumbs hot pepper & Asiago, toasted
Splash of olive oil
Salt, pepper

Preheat oven to 400° F (200° C), toast Cappellari breadcrumbs 2-5 minutes on an oven
tray lined with parchment paper.  In a sauté pan heat olive oil on medium heat and sauté
Swiss chard, once the chard has cooked down add toasted Cappellari breadcrumbs, toss.
Season with salt and pepper.

Mushroom sauté with Cappellari breadcrumbs porcini mushroom
2-3 cups (500-750 ml) mushrooms, finely chopped
¼ cup (60 ml) Cappellari breadcrumbs porcini mushroom
Splash of olive oil
Salt, pepper

In a sauté pan heat olive oil on medium heat, sauté mushrooms then add Cappellari breadcrumbs
and toast about 30 seconds while stirring.  Season with salt and pepper.

Curry shrimp and toasted Cappellari breadcrumbs original
1 cup (250 ml) shrimp, peeled and deveined, chopped
1 tsp (5 ml) garlic, chopped
Splash of olive oil
1 tsp (5 ml) curry powder
¼ cup (60 ml) Cappellari breadcrumbs original
Salt, pepper

In a sauté pan heat olive oil on medium heat, sauté shrimp and garlic.   Add curry powder, toast lightly
about 20 seconds while stirring.  Add Cappellari breadcrumbs, toast 30 seconds while stirring.
Season with salt and pepper.

Roll and cut pizza dough into small circles, brush with egg wash then fill panzerottini with fillings.
Fold and seal them closed with a fork.  Bake in a preheated 350° F (180° C) oven 15-20 minutes or until golden brown.

Serve with tomato sauce

Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.