The cheerful turnovers (2)

Roll out the pizza base onto a floured surface and cut with cutters about 7 discs-8 cm in diameter.

Cut mozzarella and mortadella in cubes.

Add the tomato sauce and seasoned with oregano.

Mix carefully and spread a teaspoon of filling in Center of each dough disk.

Brush the edges with a little water and close the panzerotti, pressing edges to seal well.

Heat oven to 220 degrees.

Fill a pastry syringe with small nozzle (or a cone of greaseproof paper) with a little tomato sauce.

Draw a mouth and two eyes on each panzerotto.

Cook for 10-15 minutes until golden will be well.

Let them cool on a grid.

You can serve cold or slightly heated at the moment.