Low Sodium Panzerotti

Savor the comforting flavors of Italian street food with this Low Sodium Panzerotti recipe, a lighter twist on the beloved classic. Perfect for those watching their salt intake, these golden, hand-held delights feature a pillowy homemade dough paired with a flavorful, no-salt-added filling. Packed with melty low-sodium mozzarella, fresh vegetables like zucchini, red bell pepper, and mushrooms, and aromatic herbs including oregano and basil, each bite is a burst of wholesome goodness. With just 90 minutes of prep time, you’ll have a healthier, perfectly crisp panzerotti that’s ideal for a family dinner or as a crowd-pleasing appetizer. This recipe delivers all the taste of traditional panzerotti, minus the guilt—proof that less sodium doesn’t mean sacrificing flavor!

Nutriscore Rating: 76/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 7 grams Instant yeast
• 5 grams Sugar
• 30 milliliters Olive oil
• 320 milliliters Warm water
• 200 grams Low sodium mozzarella cheese
• 100 grams Tomato sauce (no added salt)
• 100 grams Zucchini, diced
• 100 grams Red bell pepper, diced
• 100 grams Mushrooms, sliced
• 2 grams Black pepper
• 5 grams Dried oregano
• 10 grams Fresh basil leaves

Directions

Step 1

In a large bowl, combine the all-purpose flour, instant yeast, and sugar. Mix well to ensure even distribution of ingredients.

Step 2

Create a well in the center of the flour mixture and pour in the olive oil and warm water. Mix until a dough begins to form.

Step 3

Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Step 4

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5

Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.

Step 6

Once the dough has risen, punch it down to release air and divide it into 8 equal pieces. Roll each piece into a ball.

Step 7

On a floured surface, roll each dough ball into a circle about 15 cm (6 inches) in diameter.

Step 8

In a bowl, combine the low sodium mozzarella cheese, tomato sauce, diced zucchini, red bell pepper, and sliced mushrooms. Season with black pepper and dried oregano. Mix thoroughly.

Step 9

Place a generous amount of filling onto one half of each dough circle, leaving a border around the edges.

Step 10

Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal the panzerotti.

Step 11

Carefully transfer the panzerotti onto the prepared baking sheet. Using a fork, prick the surface of each panzerotti to allow steam to escape during baking.

Step 12

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

Step 13

Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1382.0g)

Amount per serving	% Daily Value*
Calories	2817.1

Total Fat 78.0g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 142.9mg	0%
Sodium 385.8mg	0%
Total Carbohydrate 414.3g	0%
Dietary Fiber 23.0g	0%
Total Sugars 14.1g
Protein 111.1g	0%

Vitamin D 10IU	0%
Calcium 1633.7mg	0%
Iron 29.8mg	0%
Potassium 1679.8mg	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: 25.0%

Protein: 15.9%

Carbs: 59.1%