Panzerotti - cooking recipe

Ingredients

2 lb. bread dough (fresh or frozen)
1 c. crushed tomatoes
shredded Mozzarella cheese
olive or vegetable oil

Preparation

Let dough rise.
Heat and season tomatoes to taste.
Roll dough into circles approximately 8 to 10-inches in diameter.
Top with tomato and cheese as though making small individual pizza.
Fold over and press edges together as you would a turnover.
Fry over wood fire until medium golden color.
Drain on paper towels. Experiment with additional fillings of your choice.
Try to cook these in wine box oven.
Use 6 to 8 pieces charcoal.