Low Fat Panzerotti
Indulge in the comforting flavors of classic Italian cuisine with these Low Fat Panzerotti—perfectly crafted for guilt-free enjoyment! This recipe reinvents the beloved fried pastry into a health-conscious baked alternative, boasting a soft, homemade dough that's kissed with olive oil and stuffed with a creamy blend of fat-free ricotta, low-fat mozzarella, fresh basil, and tangy tomato puree. With a crisp golden crust achieved by a light egg white wash, these delicious parcels deliver all the satisfaction without the excess calories. Ready in under an hour and serving eight, these baked panzerotti are ideal for family meals, party appetizers, or game-day snacking. Plus, their wholesome ingredients make them a smart choice for anyone seeking to savor Italian delights while staying on track with their fitness goals!
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Recipe Information
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)
Instructions
In a large bowl, mix the all-purpose flour, instant yeast, and salt together.
Add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
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.
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.
Once the dough has risen, preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
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.
Place approximately 2 tablespoons of the cheese mixture onto one half of each rolled-out dough circle, leaving a 1cm border.
Fold the other half of the dough over the filling to create a semicircle and press the edges together to seal.
Crimp the edges of each panzerotti with a fork to ensure they are sealed properly to prevent leakage of the filling.
Place the formed panzerotti on the prepared baking sheet and brush the tops with beaten egg white to give them a golden finish.
Bake in the preheated oven for 15-20 minutes, or until the panzerotti are golden brown and crispy.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.9 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1142 mg | 88% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 890 mg | 19% | |
*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.
