Easy Baked Panzerotti Recipe

Panzerotti- the delectable Italian stuffed pastries are a culinary delight you can’t resist! Crispy golden pockets of dough generously filled with a rich blend of mozzarella ricotta and Parmesan cheeses paired with flavorful marinara sauce and optional Italian sausage all baked to perfection. Explore our easy recipe for a taste of Italy in every bite. Whether as an appetizer snack, or meal, panzerotti are a crowd-pleaser that brings the warmth of homemade Italian cuisine to your table. Try our recipe today and elevate your culinary repertoire!

Ingredients Panzerotti

For the Dough

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2/3 cup warm water
• 1 tablespoon olive oil

For the Filling

• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup cooked and crumbled Italian sausage (optional)
• 1/2 cup marinara sauce
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

For Brushing

• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley (optional)
• Grated Parmesan cheese for sprinkling

Instructions Panzerotti Recipe

1/ In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5–10 minutes, or until it becomes frothy.

2/ In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until the dough comes together.

3/ Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Shape it into a ball.

4/ Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it has doubled in size.

5/ Preheat your oven to 375°F (190°C).

6/ Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a circle, about 1/4 inch thick.

7/ In the center of each dough circle, place a portion of the shredded mozzarella, followed by a dollop of ricotta cheese, some grated Parmesan cheese, cooked Italian sausage (if using), and a spoonful of marinara sauce. Sprinkle with dried oregano, salt, and pepper.

8/ Fold the dough over the filling to create a half-moon shape. Press the edges to seal and use a fork to crimp the edges for a decorative touch.

9/ Place the filled panzerotti on a baking sheet lined with parchment paper.

10/ In a small bowl, mix together olive oil, garlic powder, and dried parsley. Brush the mixture over the top of each panzerotti. Sprinkle with grated Parmesan cheese.

11/ Bake in the preheated oven for 20–25 minutes or until the panzerotti are golden brown and crispy.

12/ Remove from the oven and let them cool slightly before serving. Enjoy your homemade baked panzerotti!

Feel free to customize the filling with your favorite ingredients like sautéed mushrooms, bell peppers, onions, or different types of cheeses to suit your taste.

Tips And Tricks to Make Your Panzerotti Pecipe Even Better

Proper Dough Handling: Knead the dough until it’s smooth and elastic. Let it rise in a warm place, covered, to ensure it doubles in size. This will result in a lighter, fluffier crust.

Filling Balance: Be mindful not to overfill your panzerotti, as it can cause them to burst during baking. A balanced amount of cheese, sauce, and other ingredients is key.

Sealing the Edges: Ensure a tight seal when folding and crimping the edges of your panzerotti to prevent the filling from leaking out during baking.

Preheating the Oven: Make sure your oven is fully preheated to the specified temperature. This ensures that the panzerotti cook evenly and develop that desirable golden crust.

Brushing with Oil: The olive oil, garlic powder, and dried parsley mixture not only adds flavor but also helps create a beautiful, crispy exterior. Don’t skip this step.

Customize the Fillings: Feel free to get creative with your fillings. Use your favorite cheeses, meats, or veggies to suit your taste.

Even Baking: Arrange the panzerotti evenly on the baking sheet, leaving enough space between them. This allows for proper air circulation and even baking.

Serve Warm: Panzerotti are best enjoyed fresh out of the oven while the cheese is still gooey and the crust is crispy.

Dipping Sauces: Consider serving your panzerotti with additional marinara sauce, garlic aioli, or a side of pesto for dipping.

Make Ahead: You can prepare the dough and filling in advance, assembling and baking the panzerotti when you’re ready to enjoy them for a quick and convenient meal.

Enjoy your culinary adventure!

Nutrition Facts

The nutrition facts for panzerotti can vary based on the size and ingredients used in the recipe. Here’s a general approximation for a typical serving of baked panzerotti:

Serving Size: 1 panzerotto (approximately 150–200 grams)

Calories: Approximately 250–350 calories per panzerotto, depending on the fillings and dough.

Fat: About 10–20 grams, primarily from cheese and any added oils in the dough or for brushing.

Saturated Fat: This can range from 4–8 grams, mainly from cheese and oils.

Cholesterol: Approximately 20–40 milligrams, primarily from cheese.

Sodium: Typically around 400–600 milligrams, depending on the salt content of the dough, cheese, and any added salt.

Carbohydrates: Roughly 30–40 grams, mainly from the dough.

Fiber: Minimal, usually 1–2 grams.

Sugar: About 1–2 grams, mostly from the small amount of sugar in the dough and any sugars in the sauce.

Protein: Around 10–15 grams, primarily from cheese and any meat fillings.

These values are approximate and can vary significantly depending on the specific ingredients and portions used in your panzerotti recipe. It’s important to note that deep fried panzerotti may have a higher calorie and fat content compared to baked ones due to the frying process. To get the most accurate nutritional information, you can calculate it based on the exact ingredients and quantities you use in your recipe using a nutrition calculator or app.

Please visit my website for more recipe https://foodfusionjourney.com