Ingredients:
For dough:
400gr all-purpose white flour
20gr active dry yeast
Salt

For stuffing:
Olive oil
1 onion
300gr small tomatoes
1 mozzarella
Salt, pepper
Frying oil

Preparation:
Thinly slice onion, brown it in warm oil, using low heat. Add tomatoes, salt, warm up and cook the sauce for few minutes.
Sieve flour over a wooden table in form of a small mountain, make a hole in the middle and pour onto the hole melted yeast (melt yeast in half glass lukewarm water). Knead well till dough is uniform in colour, is smooth and elastic.
Slice mozzarella. Make with dough small circles with 10cm diameter, place in the middle one tbs sauce, one mozzarella slice, salt and pepper.
Fold dough circles in half over filling, seal edges by pressing with fingertips.
Fry in a frying pan one by one with boiling oil (oil should not smoke!).
Panzerotti will blow up, when golden dry with towel paper and serve warm.