Low Fat Panzerotti

Indulge in the delightful flavors of traditional Italian street food with a guilt-free twist in this Low Fat Panzerotti recipe! Crafted with a soft homemade dough and a creamy filling of fat-free ricotta, low-fat mozzarella, and tangy tomato puree, each bite delivers classic comfort without the extra calories. These oven-baked mini delights—brushed with a touch of egg white for a golden, crispy exterior—offer all the charm of fried panzerotti in a healthier package. Perfect as a light meal or snack, they’re easy to prepare, packed with basil-infused goodness, and ideal for anyone seeking to enjoy Italian cuisine with a low-fat spin. Share these handheld treasures straight from the oven or pack them for on-the-go lunches—the versatility is endless!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 5 grams Instant yeast
• 5 grams Salt
• 150 milliliters Warm water
• 15 milliliters Olive oil
• 150 grams Fat-free ricotta cheese
• 100 grams Low-fat mozzarella cheese, grated
• 50 grams Tomato puree
• 10 grams Fresh basil leaves, chopped
• 1 gram Black pepper
• 1 unit Egg white, beaten
• 20 grams Whole wheat flour (for dusting)

Directions

Step 1

In a large bowl, mix the all-purpose flour, instant yeast, and salt together.

Step 2

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

Step 3

Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.

Step 4

Place the dough in an oiled bowl, cover it with a damp cloth, 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: In a medium bowl, combine fat-free ricotta cheese, grated low-fat mozzarella cheese, tomato puree, chopped basil leaves, and black pepper. Mix thoroughly.

Step 6

Once the dough has risen, preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 7

Punch down the dough and divide it into 8 equal portions. Roll each portion into a thin circle about 15cm in diameter on a surface dusted with whole wheat flour.

Step 8

Place approximately 2 tablespoons of the cheese mixture onto one half of each rolled-out dough circle, leaving a 1cm border.

Step 9

Fold the other half of the dough over the filling to create a semicircle and press the edges together to seal.

Step 10

Crimp the edges of each panzerotti with a fork to ensure they are sealed properly to prevent leakage of the filling.

Step 11

Place the formed panzerotti on the prepared baking sheet and brush the tops with beaten egg white to give them a golden finish.

Step 12

Bake in the preheated oven for 15-20 minutes, or until the panzerotti are golden brown and crispy.

Step 13

Remove from the oven and let them cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(790.4g)

Amount per serving	% Daily Value*
Calories	1554.6

Total Fat 33.5g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 59.6mg	0%
Sodium 2827.8mg	0%
Total Carbohydrate 223.3g	0%
Dietary Fiber 12.0g	0%
Total Sugars 10.9g
Protein 81.0g	0%

Vitamin D 0IU	0%
Calcium 1142.0mg	0%
Iron 14.8mg	0%
Potassium 889.7mg	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: 19.9%

Protein: 21.3%

Carbs: 58.8%