Divide dough into quarters. On lightly floured surface, roll out each quarter into 8-inch round. Spread each with 2 tbsp of the sauce, leaving small border all around; divide red peppers evenly over sauce. Place 7 prosciutto panino pieces over top; sprinkle with basil. Fold in half, pulling gently to enclose filling; pinch edges closed to seal.

Place panzerotti on parchment paper–lined baking sheet; brush tops with beaten egg. Bake in 400°F oven for 18 to 20 minutes or until golden.

Tip: Use hot pepper rings for an added kick!

Recipe for Fiorucci by Laura Buckley