Low Sodium Panzerotti
Indulge in the joy of homemade comfort food with this Low Sodium Panzerotti recipe, a heart-healthy twist on the classic Italian favorite. Crafted with a soft, golden crust and filled with a medley of vibrant, nutrient-rich ingredients like zucchini, red bell pepper, mushrooms, and creamy low sodium mozzarella cheese, these stuffed pockets deliver big flavor without the excess salt. A touch of oregano and fresh basil elevates the aroma to irresistible levels, while the use of no-added-salt tomato sauce keeps each bite perfectly balanced. Whether you're seeking a lighter alternative to pizza or a grab-and-go meal, these panzerotti are baked to perfection, making them both crispy and wholesome. Easy to prepare and ideal for sharing, this recipe is perfect for satisfying your cravings while prioritizing health-conscious choices.
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Recipe Information
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
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, and sugar. Mix well to ensure even distribution of ingredients.
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.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
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.
Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down to release air and divide it into 8 equal pieces. Roll each piece into a ball.
On a floured surface, roll each dough ball into a circle about 15 cm (6 inches) in diameter.
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.
Place a generous amount of filling onto one half of each dough circle, leaving a border around the edges.
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.
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.
Bake in the preheated oven for about 15-20 minutes or until golden brown and crispy.
Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 14.1 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1634 mg | 126% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 1680 mg | 36% | |
*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.
