savory italian turnovers (petoni)

How To Make savory italian turnovers (petoni)

• 1

  TO PREPARE THE DOUGH:
• 2

  In a large mixing bowl, dissolve the yeast in warm water. Let it stand for 5 minutes and stir.
• 3

  Add the salt and butter to the yeast, mixing thoroughly, then blend in 1 1/2cups of flour.
• 4

  Add the remaining flour and the egg, mixing only enough to blend. Knead the dough until smooth, form it into a ball and place it in a bowl and rub olive oil on top of the dough so that a skin does not form. Let it stand, covered with a dry cloth, in a warm area for 1/2 hour.
• 5

  In a large skillet, saute the bacon until it is lightly crisp. Reserve it. Discard the fat and wipe out the skillet.
• 6

  Over medium heat, saute the scallions in 1/4 cup of olive oil until they are translucent. Add the bacon, spinach and tomatoes and cook until the spinach wilts.
• 7

  Transfer the mixture to a large mixing bowl and stir in the hard-cooked eggs, olives, anchovies and the cheeses until they are uniformly blended.
• 8

  TO ASSEMBLE:
• 9

  Generously flour a work surface and roll the dough to a thickness of 1/4 inch. Let it rest for 10 minutes.
• 10

  In the center of each square, place a small ball (approximately 2 tablespoons) of the filling. Fold each square along the diagonal; crimp down the edges with fork tines.
• 11

  Heat equal parts of vegetable and olive oil over medium heat, using enough to form a 1/2-inch layer of oil in the skillet. Dust the excess flour off the petoni. Fry them until lightly browned on both sides, turning over twice.
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