Low Fodmap Panzerott (or Panzerotti)
Puff Pastry or GF Puff pastry turnovers filled with sausage, cream cheese and reggiano parmesan cheese.
Ingredients
- 1 sweet Italian pork or chicken sausage, onion and garlic free
- 1 8 oz pkgs cream cheese or milk free cream cheese
- 1/4 lb thinly sliced prosciutto, finely chopped (optional) optional
- 1 lb white button mushrooms, sliced and sauteed in olive oil or butter (optional)
- 1 or 2 eggs
- 1/2 lb Part skim or whole milk mozzarella cubed, (Polly O is fine)
- 1/2 cup grated parmesan reggiano
- Dash of freshly grated nutmeg
- 1 pkg of Pepperidge Farm Puff Pastry Sheets or GF puff pastry or pie crust, thawed 20 min. before using.
Instructions
- Implements needed: a large bowl to mix up all ingredients, a 10 inch non-stick frying pan, a large wooden pastry board, parchment or wax paper, a large chopping knife, a wooden spoon and a spatula, a cookie sheet covered with parchment paper.
- For the Filling:
- Finely chop the prosciutto, if using, and set aside. Open the box of mushrooms, rinse them with cold water and wipe any residual dirt off them. Remove the stems and the underside pleated area. I slice in half and then three times the other way. In the 10 inch saute pan over medium high heat, melt 1 tbsp butter and 1 tbsp olive oil. Heat until butter is foaming. Add chopped mushrooms and stir around until coated with oil butter mixture. Continue to stir and saute until mushrooms turn dark and look cooked through, but are still moist. Pour into a bowl and set aside. (Skip this step of not using mushrooms.)
- In the same pan, add 1 tbsp of olive oil and heat until shimmering. While oil is heating, open sausage pkg and prick sausages all over with a fork. Add to pan and reduce heat to medium. Brown sausages all over - 3 minutes on all four sides. Cut in half to make sure they are cooked through.
- While sausage is browning, cut mozzarella into smallish cubes. Pour cheese into a large ceramic bowl. Add the mushrooms, prosciutto, parmesan and egg(s) to the same bowl. Place the cut up browned sausage into the bowl of the food processor and pulse a few times until the meat looks evenly chopped but not crumbly or a paste. Pour chopped sausage into the bowl. Place the cream cheese on top of the warm sausage. The sausage should be warm enough that the cream cheese melts into everything as you stir all the ingredients in the bowl until they are well mixed. Set the bowl of filling aside while you prepare your dough.
- Take the dough out of the package. Lay out each sheet on parchment or wax paper and cover with plastic or wax paper. Cut each sheet (do this one sheet at a time) into 9 or 12 even squares . Take one square and place it on a piece of wax or parchment paper. Cover it with another piece of paper and with a rolling pin, roll it out to the size you want. This takes just a few seconds. The dough is very stretchy. Place a dollop of filling in the middle of the dough. Bring the top of the dough down over the filling and pull it over the filling to meet the bottom edge. You can push the filling around a bit to leave a border around the turnover. Press the dough edges together . WIth the tines of a fork, press the dough edges all around making sure the filling is not coming out. Place the completed turnover on a cookie sheet.
- When all the turnovers are made, you can bake them now or freeze them and bake them at some later date.To bake the turnovers, place on a parchment lined or ungreased cookie sheet and place on the middle rack of a preheated 350 degree oven. Bake for 30 minutes or until the turnovers are golden brown on top and also on the bottom. Remove to a wire rack. Serve while hot.
Notes
Small turnovers are appetizers. Larger turnovers can be a main course dish.