Add bell pepper and artichokes and fry for another 5 minutes to soften the bell pepper. Fry onion and garlic with dried oregano and basil until the onion is translucent. Heat olive oil in a large frying pan over medium-low heat. Finely dice the bell pepper and chop artichokes. In the meantime, prepare the filling: peel and finely chop onions and garlic.
Cover the dough balls with the kitchen towel and let rest and rise for another 30 minutes. Form each piece of dough into smaller balls and brush with some oil. Form into a log, then divide the dough into 12 equal-sized pieces.
Once the dough has risen enough, transfer to a floured surface and knead again. Time to listen to a podcast, take a walk, or just be lazy. 30-60 minutes, or until the dough volume is approx. Let rest and rise in a warm place for approx. Grease the bowl with some oil, transfer the dough to the bowl, and cover with a clean kitchen towel. For good conscience, knead the dough by hand for another 2-3 minutes. The dough shouldn’t stick to the bowl anymore. First, mix on low speed until all ingredients are combined, then knead on high speed for approx. You can prepare the dough with a kitchen machine (very convenient!), use a hand mixer with dough hooks, or knead by hand (a nice workout!). Start by preparing the dough: mix active dry yeast, flour, salt, and sugar in a bowl. If you want to prepare panzerotti ahead, you can freeze them after filling and deep-fry them later. This will make sure that the temperature of the oil is not dropping low, that all turnovers have enough space, and that there's no oil spilling over. Don't add all of the panzerotties in once, but fry 1-3 per batch. To test if the oil is hot enough, either use a food thermometer or carefully dip a wooden skewer into the oil – if you can see bubbles forming around it, you can start deep-frying. Instead, go for a deep pan or a small saucepan and fill it with oil, approx. It's not necessary to fill a large pot with liters of vegetable oil. Since a lot of people are afraid of this preparation, we want to share a few tips. You'll also need to deep-fry the turnovers to get them golden brown and crispy. We simply looked around in our kitchen and made up our own filling with artichokes, bell peppers, tomatoes, but no cheese substitute.The preparation is simple, but it takes some time as the yeast dough needs to rise. The Swedish bistro offers a filling of mozzarella cheese and tomato. You can find sweet and savory options, e.g., with ricotta, ham, sweetened chickpeas, jam, or tossed in sugar and cinnamon. The filling of panzerotti differentiates depending on the region. We have no idea how these tasty, filled cushions made it from the Southitalian Puglia to Sweden, but then again. Wait a minute, are these deep-fried Italian turnovers, right in the middle of our themed Swedish week? You've seen right – nestled somewhere in the IKEA bistro between cinnamon rolls and hot dogs, you can always find panzerotti.
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