Dairy-Free Panzerotti
Discover the enticing flavors of Dairy-Free Panzerotti, a wholesome twist on the classic Italian hand pie that everyone can enjoy. This recipe features a light, yeast-risen dough baked to golden perfection and generously filled with a vibrant medley of sautéed vegetables, canned tomatoes, and aromatic herbs. Red bell peppers, zucchini, and black olives add an irresistible depth to the filling, while fresh basil and dried oregano bring a robust Italian flair. Perfectly baked instead of fried, these dairy-free panzerotti are lighter yet packed with bold flavors, making them ideal for a snack, appetizer, or dinner. Whether you’re catering to dietary preferences or simply looking for a healthier spin on comfort food, these handheld delights are sure to become a family favorite. Ready in just 1 hour, this recipe combines ease, nutrition, and taste effortlessly.
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Recipe Information
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
Instructions
In a large bowl, combine flour, yeast, sugar, and salt.
Gradually add warm water and olive oil to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
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.
While the dough is rising, prepare the filling. Dice the garlic, onion, red bell pepper, and zucchini.
In a skillet, heat 1 tablespoon of olive oil over medium heat.
Add diced onion and garlic to the skillet, sauté for 2 minutes until fragrant.
Add bell pepper and zucchini, cook for another 3-4 minutes until softened.
Stir in canned tomatoes, tomato paste, oregano, salt, and black pepper. Let simmer for 10 minutes.
Chop the black olives and fresh basil, and add them to the tomato mixture. Stir well and let cool slightly.
Preheat your oven to 200°C (390°F).
Punch down the risen dough and divide it into 8 equal pieces.
Roll each piece into a circle about 6 inches in diameter.
Place 2-3 tablespoons of the filling on one side of each dough circle, avoiding the edges.
Fold the dough over the filling to create a semi-circle. Press the edges firmly and use a fork to seal them.
Place the panzerotti on a baking sheet lined with parchment paper.
Brush the tops with a little olive oil.
Bake in the preheated oven for 20-25 minutes, until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 453.0 g | 165% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 40.7 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2258 mg | 48% | |
*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.
