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1.) In a mixer place the active dry yeast, sugar, and warm water. Mix on low speed until water foams slightly.
2.) Add milk, olive oil, salt, and flour into blender.
3.)Mix until dough forms into a ball, add extra flour as needed if dough is too sticky.
4.)Cover dough and let rise for about an hour.
5.) In a seperate bowl slightly blend can of tomatoes (be sure to leave it chunky).
6.) Add salt, oregano, and romano cheese and mix well with a fork.
7.)After dough has risen, cut into balls about 3-4 inches in diameter.
8.) Using a rolling pin, role balls into flat circular surface.(Thin, but not too thin or it will break when frying.
9.) On one half of the circle gently spoon about 1 to 2 tbs of sauce mix, then sprinkle with mozzerella cheese.
10.)fold the other half of the dough on top of the ingredients.
11.) Secure the ingredients by using the back of a fork and pinching the dough shut all the way around the panzerotti.
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