For the dough:
I use a bread machine for mine. Just add everything in order into your baking pan and set inside the chamber, turn on the dough setting.
You could also mix this in your stand mixer using the dough attachment and use fast rising yeast.
You could also do it in your food processor using fast rising yeast.
For the pizza:
Make your dough ahead of time. I usually make mine in the morning and let it rise some more (about an hour) in a container in a warm spot. Then I stick it in the fridge until I need it. Cold dough is way easier to work with for some reason.
Cut up all your meat and any other toppings you want inside. Set aside.
Shred your cheese.
Turn on your deep fryer and set to max heat.
Now take your dough and make sure you divided it into 4 pieces. Set 3 aside and start working on your first one.
You want to lay it out on a floured surface. You can either hand stretch it or use a rolling pin.
Roll it just like you would a pizza.
Now in the middle of the dough put some sauce. About 4 or 5 tablespoons should be good.
Now toss on your meat, also right in the middle.
Now add your cheese. Make sure you leave enough rim to wrap the panzerotti so you want a good 1 to ½ inch space around the edge.
Now take your dough and fold it over. It should make a little half moon.
Now press lightly on the middle where the toppings are to remove any air. Important step.
Now press down the edges to seal them.
Now you take those edges and fold them over on again.
Press the edges down really well so you have an air tight seal.
Now very carefully lift it up (by hand if you're a pro, spatula if not) and drop it very carefully in the grease. Be super careful as it will splatter and spurt a bit.
Now cook each side for about 3 to 5 minutes. You need to flip it over and cook both sides. Do not push down and immerse it or it could explode. You can always use tongs if you find a section not browning enough.
Remove carefully and set on a paper towel to drain.
Repeat until you made all 4.
Serve with a big old gooey cheesy smile!