Pre-heat the oven to 400 degrees.

Over a large bowl squeeze each canned tomato with you hands until crushed and broken down.  Next shred by hand about 6-8 ounces sliced mozarella and add to the tomatoes. Add salt, pepper and torn basil. Mix. Set aside.

You should have some extra tomato sauce in the can. Set this aside for later.

Prepare a large baking tray with non stick foil or a non stick silicone mat.

On a floured surface, roll out each sheet of puff pastry dough and cut out about 6 large squares each. Brush each square with some olive oil and sprinkle with some salt. You should have 12 squares.

Add about 1 tablespoon of tomato and mozzarella mixture in the center of each square.

Fold the dough over on itself to form a package, Make sure the edges are sealed. I make it look like a wrapped candy and then fold the edges over. They will all look different depending on the size of the square you cut- that's part of the fun!

Place each bundle on the baking sheet. Heavily coat each package with ample olive oil (to mimic frying). Make sure you get some underneath.

Bake in the oven for 20 minutes or until the dough is cooked through and golden brown on the top and bottom.

While the Panzerotti are cooking, make the dipping sauce.

Chop the garlic and onion and add it to a saucepan with 1 tablespoon of olive oil. Saute until fragrant over medium heat.

Remember our reserved canned tomatoes? Add those to the garlic and onion. Next add 1/4 cup of water to the tomato can and swirl it around to catch and leftover tomato goodness in the can. Add it to the sauce. Add salt and pepper. Let simmer on medium heat ( make sure to stir occasionally) while the Panzerotti cook.

When the Panzerotti are done. let them cool for about 5 minutes before serving

Serve the Panzerotti with the dipping sauce!