Kid-friendly recipe for September: Italian hot pockets

Kidsburgh is happy to introduce a monthly recipe showcasing kid-friendly fare from a local chef.

To kick off this fun new feature, we tapped culinary couple Dave and Aimee Anoia, who will be opening DiAnoia’s Eatery in the Strip District this fall.

Chef Dave shared his recipe for panzerotti, also known as Italian hot pockets, which he recently created with his 6-year-old niece and goddaughter Taylor:

Ingredients:

1 roll Pillsbury pizza dough (this is a great shortcut for busy families; you can also take a cue from the Anoias and make your own)

1 jar of your favorite pizza sauce

12 ounces sliced mozzarella

2 ounces Parmesan cheese

1 egg mixed with 1 tablespoon water

4 cups vegetable oil (for frying the hot pocket)

Directions:

Roll out the dough to 1/4-inch thick, then use a 6-inch round cookie cutter to cut out rounds of dough. Spread sauce and cheeses on one side of the circles, leaving space around the edges for crimping them closed. Brush the egg wash around the edges of the circles, then fold the dough over and pinch the edges shut.

Add the vegetable oil to a deep pan or skillet, then heat to 350 degrees. Drop the dough pockets in and let them brown on one side.

After one side browns, flip it over to brown the other side. It should take about four minutes to cook both sides.

Remove the pocket from the oil and place it on paper towels to blot the oil. The pockets will be hot, so let them cool before serving.

Pour any leftover sauce into a bowl for dipping.

Anoia also suggests adding leftover pasta as a filling.

“The great thing about panzerotti is that you can fill it with anything your kids like to eat,” Anoia says. “The options are endless!”