High Protein Panzerotti
Indulge in these irresistibly crispy and golden "High Protein Panzerotti," a nutritious twist on the classic Italian favorite! Made with whole wheat dough and stuffed with a wholesome blend of shredded chicken, creamy cottage cheese, fresh spinach, and a hint of Parmesan, these panzerotti are packed with flavor and protein. Perfectly seasoned with Italian herbs and black pepper, each bite is a delightful balance of savory goodness. This recipe cleverly replaces traditional fillings with a nutrient-rich option, making it a healthier yet satisfying choice. Perfect as a hearty snack or meal, these high-protein panzerotti are fried to perfection and best enjoyed fresh and warm. Whether you're meal prepping, fueling post-workout, or craving comfort food with a nutritious boost, these panzerotti are a must-try!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 150 ml Warm water
- 7 grams Active dry yeast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 200 grams Chicken breast, cooked and shredded
- 100 grams Cottage cheese
- 100 grams Spinach, chopped
- 50 grams Parmesan cheese, grated
- 1 unit Egg white
- 1 teaspoon Dried Italian herbs
- 0.5 teaspoon Black pepper
- 500 ml Canola oil for frying
Instructions
In a large mixing bowl, combine the warm water and yeast, and let it sit for about 5 minutes until it becomes frothy.
Add the olive oil, salt, and gradually mix in the whole wheat flour until a dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough 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.
In a medium bowl, mix the shredded chicken, cottage cheese, spinach, Parmesan cheese, egg white, dried Italian herbs, and black pepper until well combined. This is your high-protein filling.
Once the dough has risen, punch it down and divide it into 4 equal parts.
Roll each piece into a circle about 15 cm in diameter.
Place a generous amount of the filling on one half of each dough circle, leaving a border around the edges.
Fold the other half of the dough over the filling and seal the edges by pressing them together firmly, then crimp with a fork to ensure they are sealed well.
Heat the canola oil in a deep pan to 180°C (350°F).
Carefully fry each panzerotti in the hot oil for 3-4 minutes per side or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve warm and enjoy your delicious, high-protein panzerotti!
Nutrition Facts
Calories |
6206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.0 g | 715% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 9.5 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 818 mg | 63% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2352 mg | 50% | |
*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.
