Dairy-Free Panzerotti

Get ready to indulge in the crispy, golden goodness of Dairy-Free Panzerotti—an irresistible twist on a classic Italian favorite. These handheld delights feature a tender, homemade dough that's perfectly stuffed with a vibrant, plant-based filling of sautéed vegetables, tangy tomatoes, and aromatic herbs like basil and oregano. Completely free of dairy yet full of flavor, this recipe is ideal for vegans and lactose-intolerant diners. Baked to perfection (no frying here!), these panzerotti are lighter yet just as satisfying, making them a guilt-free option for weeknight dinners or casual entertaining. With everyday ingredients and simple steps, this dairy-free recipe proves that comfort food can be both approachable and diet-friendly.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 7 grams Instant yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 300 milliliters Warm water
• 2 tablespoons Olive oil
• 400 grams Canned diced tomatoes
• 2 tablespoons Tomato paste
• 2 Garlic cloves
• 1 small Onion
• 1 medium Red bell pepper
• 1 small Zucchini
• 1 teaspoon Dried oregano
• 50 grams Black olives
• 10 grams Fresh basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

In a large bowl, combine flour, yeast, sugar, and salt.

Step 2

Gradually add warm water and olive oil to the dry ingredients, mixing until a dough forms.

Step 3

Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 5

While the dough is rising, prepare the filling. Dice the garlic, onion, red bell pepper, and zucchini.

Step 6

In a skillet, heat 1 tablespoon of olive oil over medium heat.

Step 7

Add diced onion and garlic to the skillet, sauté for 2 minutes until fragrant.

Step 8

Add bell pepper and zucchini, cook for another 3-4 minutes until softened.

Step 9

Stir in canned tomatoes, tomato paste, oregano, salt, and black pepper. Let simmer for 10 minutes.

Step 10

Chop the black olives and fresh basil, and add them to the tomato mixture. Stir well and let cool slightly.

Step 11

Preheat your oven to 200°C (390°F).

Step 12

Punch down the risen dough and divide it into 8 equal pieces.

Step 13

Roll each piece into a circle about 6 inches in diameter.

Step 14

Place 2-3 tablespoons of the filling on one side of each dough circle, avoiding the edges.

Step 15

Fold the dough over the filling to create a semi-circle. Press the edges firmly and use a fork to seal them.

Step 16

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

Step 17

Brush the tops with a little olive oil.

Step 18

Bake in the preheated oven for 20-25 minutes, until golden brown.

Step 19

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1754.2g)

Amount per serving	% Daily Value*
Calories	2681.0

Total Fat 66.2g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 7.8g
Cholesterol 8mg	0%
Sodium 5893.1mg	0%
Total Carbohydrate 451.9g	0%
Dietary Fiber 31.2g	0%
Total Sugars 49.1g
Protein 64.9g	0%

Vitamin D 0IU	0%
Calcium 336.8mg	0%
Iron 32.4mg	0%
Potassium 2565.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.4%

Protein: 9.7%

Carbs: 67.9%