Quick Panzerotti's

Pocket Pitas (small)
Fresh Mozzarella
Chopped canned tomatoes (Petite works well)
Optional: fresh chopped basil

With scissors, cut the edge of the pita so it forms a pocket.
Slice 1/4 inch thick of fresh Mozzarella (or you can buy sliced).
Fill pocket with mozzarella (3-4 slices) and 2 tablespoons of the tomatoes.
Add basil to taste.
Fill the bottom of a skillet with Olive oil just enough to cover bottom.
Note: Olive oil mixed with vegetable oil is ok, too.

Put the fan on before frying as you must fry at a high temperature so cheese melts.
Fry one side about 1-1//2 minutes or until golden brown.
Flip and cook another 1-1//2 minutes and cheese melts.
Drain on paper towels. Add salt to taste while Pita is hot. Otherwise it will not stick.