Prep Time: 30 mins Resting Time: 2 hrs Cook Time: 15 mins
Total Time: 2hr 45 mins Yields: 20
Baked panzerotti offers a lighter twist on the classic fried version, preserving the same delightful flavors and aromas. Whether enjoyed fresh out of the oven or reheated, their deliciousness remains unchanged. Whether as a snack, during an aperitif, or packed in your picnic basket, baked panzerotti are always a fantastic choice!
RELATED:
What is Baked Panzerotti?
Baked panzerotti provide a healthier alternative to the traditional fried version, offering delightful pockets of leavened dough stuffed with fiordilatte mozzarella, tomato sauce, and fragrant oregano.
Panzerotti is a culinary gem hailing from Apulian and Neapolitan cuisine, though they have a place in the culinary traditions of nearly all southern regions. These delectable morsels serve as a fantastic savory snack, a mouthwatering appetizer, or a hearty treat. We’ve prepared them in a ‘mignon’ version to promote mindful indulgence.
While the panzerotti dough resembles the basic pizza dough, the filling opens the door to countless flavor possibilities. For instance, Neapolitan panzerotti often features creamy ricotta, but when it comes to ingredients, only your imagination sets the limit.
The timeless combination of tomato and mozzarella never fails to satisfy, whether it’s in panzerotti, baked calzones, or other enticing creations like pan-fried pizzas, pizza muffins, or puff pastry delights – all celebrating the irresistible pairing of tomato and mozzarella.
Why you’ll love it
- Crispy, Flaky Perfection: Baked to golden perfection, the dough becomes irresistibly crispy and flaky, creating a delightful contrast to the gooey cheese and tangy tomato filling.
- Endless Versatility: While this recipe stays true to its roots, you can get creative with fillings. Add some cooked sausage, sautéed spinach, or mushrooms for unique variations.
- Family-Friendly: Loved by both kids and adults, baked panzerotti make for a fun and satisfying meal the whole family can enjoy.
Baked Panzerotti Recipe
Ingredients
For the Dough:
- 500 g of 00 flour
- 300 ml of water
- 20 g of olive oil
- 10 g of fine salt
- 7 g of dehydrated brewer’s yeast
For the Filling & Brushing:
- 150 g of tomato puree
- 100 g of fiordilatte mozzarella
- Dried oregano to taste
- 1 tablespoon grated parmesan
- Salt and pepper, to taste
- 1 egg yolk and 1 tablespoon of milk for brushing
Instructions
For the dough
- Combine flour, yeast, and oil in a mixer’s bowl.
- Start kneading the dough with the whisk attachment set at a low speed, gradually introducing water. Keep this up until your mixture turns into a smooth blend.
- Switch to the dough hook attachment.. Knead the dough for a good 15 minutes, and as you near the end, add 10 grams of salt. You’ll want the dough to transform into a smooth, elastic entity that stretches gracefully.
- Pop this dough into a bowl, cover it snugly with cling film, and grant it a breather to rise and double in size. This usually takes around 2 hours.
- Drain your mozzarella in a colander.
For the filling
- Dry the mozzarella slices with some kitchen paper. Then, cut them into cubes.
- In a bowl, Mix together the mozzarella cubes, tomato puree, grated parmesan, oregano, salt, and a dash of ground pepper in a bowl.
For assembling and baking the panzerotti
- Roll out your dough on a generously floured surface until it reaches a thickness of about 5 millimeters. Use a 12 cm pastry cutter to cut rounds.
- Fill each of the rounds with a teaspoon of filling.
- Create the iconic half-moon shapes. Seal them, ensuring the edges are well-bonded. A delicate touch of water along the edges will assist in this process. Seal them securely by pressing the tines of a fork along the edges.
- Arrange the panzerotti on a baking tray lined with parchment paper remembering to give them enough space.
- Brush the panzerotti with a mixture of egg yolk and milk.
- Put them into a preheated oven, generously set at 220°C.
- Bake for approximately 15-20 minutes, until they become golden. Once done, remove these delightful panzerotti from the oven,
- Serve them promptly, savoring their warm, crispy goodness.
Tips
- Use a good-quality mozzarella for that creamy, cheesy filling.
- Don’t skimp on oregano; it adds a burst of flavor to the filling.
- Ensure the panzerotti are well-sealed to prevent any filling leakage during baking.
Variations
- Try adding cooked Italian sausage or sautéed spinach to the filling for extra layers of flavor.
- Experiment with different cheeses like ricotta or provolone for unique twists.
- For a touch of heat, add some red pepper flakes to the filling.
How to serve Baked Panzerotti?
Serve your freshly baked panzerotti warm, straight from the oven, as a delightful appetizer, snack, or even as part of a meal. Pair them with a simple marinara sauce for dipping or a fresh green salad for a balanced feast. Enjoy the comforting taste of Italy in every savory bite!
You might like more…
MORE RECIPES FROM SOUTHERN ITALY:
- Neapolitan Pizza Recipe
- Focaccia Barese Sourdough Bread
- Italian Sofficini
- Macaroni Cake
- Stuffed Escarole
Baked Panzerotti
Ingredients
- For the dough
- 500 g of 00 flour
- 300 ml of water
- 20 g of olive oil
- 10 g of fine salt
- 7 g of dehydrated brewer's yeast
- For the filling & brushing
- 150 g of tomato puree
- 100 g of fiordilatte mozzarella
- dried oregano to taste
- 1 tablespoon grated parmesan
- salt
- pepper
- 1 egg yolk and 1 tablespoon of milk for brushing
Instructions
For the dough
- Combine flour, yeast, and oil in a mixer's bowl.
- Start kneading the dough with the whisk attachment set at a low speed, gradually introducing water. Keep this up until your mixture turns into a smooth blend.
- Switch to the dough hook attachment.. Knead the dough for a good 15 minutes, and as you near the end, add 10 grams of salt. You'll want the dough to transform into a smooth, elastic entity that stretches gracefully.
- Pop this dough into a bowl, cover it snugly with cling film, and grant it a breather to rise and double in size. This usually takes around 2 hours.
- Drain your mozzarella in a colander.
For the filling
- Dry the mozzarella slices with some kitchen paper. Then, cut them into cubes.
- In a bowl, Mix together the mozzarella cubes, tomato puree, grated parmesan, oregano, salt, and a dash of ground pepper in a bowl.
For assembling and baking the panzerotti
- Roll out your dough on a generously floured surface until it reaches a thickness of about 5 millimeters. Use a 12 cm pastry cutter to cut rounds.
- Fill each of the rounds with a teaspoon of filling.
- Create the iconic half-moon shapes. Seal them, ensuring the edges are well-bonded. A delicate touch of water along the edges will assist in this process. Seal them securely by pressing the tines of a fork along the edges.
- Arrange the panzerotti on a baking tray lined with parchment paper remembering to give them enough space.
- Brush the panzerotti with a mixture of egg yolk and milk.
- Put them into a preheated oven, generously set at 220°C.
- Bake for approximately 15-20 minutes, until they become golden. Once done, remove these delightful panzerotti from the oven,
- Serve them promptly, savoring their warm, crispy goodness.