Knead and let rise in an oiled tin until the dough is double.
Meanwhile prepare the filling.
The most traditional version is tuma, anchovies and olives.
(You can replace the tuma with Ricotta or mozzarella).
Otherwise with potatoes cut into slices. (Bake first them with onion at 200 degrees for 20/25 minutes).
(I used tuma, Parmesan, pepper and sausage and in the center I inserted a raw egg).
Divide the dough into two equal portions useful for base and cover.
You can roll it round in a large tin or you can make big panzerotti.
I made both.