A super quick recipe for baked panzerotti without leavening or baked calzones if you prefer, very easy, delightful, and you can get creative with the fillings, from the classic tomato and mozzarella to various ones like ham and cheese, with spinach, with sun-dried tomatoes and melting cheese, and more. I love them, but when I’m short on time, I make this recipe instead of the classic one with leavened dough.
If you want, you can even fry them if you really want to indulge, but they are still very tasty baked, and if you have friends over for dinner, you’ll make a great impression in no time at all.
Below, I leave you some other panzerotti recipes, including fried ones and other quick and delightful versions. After the photo, as always, we’ll discover how to prepare baked panzerotti without leavening!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 12 panzerotti
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for baked panzerotti without leavening
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 2 pinches salt
- 2 tbsps extra virgin olive oil
- 2/3 cup water
- 3 1/2 oz tomato sauce
- 4 1/4 oz mozzarella
- 1 tsp dried oregano
- 1 tsp extra virgin olive oil
Tools
- Pastry cutter round 10/12 cm
- 1 Rolling pin Rolling pin
- 1 Bowl
- 1 Baking sheet
How to prepare baked panzerotti without leavening
Prepare the baked panzerotti without leavening by letting the mozzarella, cut into small pieces, drain in a fine-mesh sieve.
Reduce the tomato sauce together with the olive oil, a pinch of salt, and oregano for a few minutes in a pan.
Let it cool down.
In a bowl, mix the flour with the baking powder, olive oil, and salt, and gradually add water until you have a firm and elastic dough.
Form a ball on the pastry board, then roll it out with the rolling pin into a thin sheet a few millimeters thick.
Use a pastry cutter or a large glass to cut circles of dough, then knead the excess and cut more circles.
Preheat the oven to 400°F (static), line a baking sheet with parchment paper, then fill the baked panzerotti without leavening with a few tablespoons of tomato and pieces of mozzarella.
Close the tomato and mozzarella calzones in a half-moon shape, sealing the edges well with the tines of a fork.
Brush with oil and bake for at least 20 minutes or until your panzerotti are nicely golden.
Remove from the oven, let rest for 5 minutes before serving, and…
ENJOY YOUR MEAL
Of course, fried food is much tastier, so if you love it like we do, cook the panzerotti in plenty of hot oil, turning them when they are nicely golden.
Drain them on absorbent paper to remove excess oil.
You can choose to fill the baked calzones with ham and mozzarella, replacing the tomato with 3 1/2 oz of thinly sliced cooked ham.
Fill the panzerotti with a few slices of ham and mozzarella cubes, close, and bake or fry.
If you love vegetables, you can fill them with sautéed vegetables cut into small cubes and mozzarella.
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How to store baked panzerotti without leavening
You can store the panzerotti in an airtight container for 2 days in the refrigerator.
If you want, you can freeze the panzerotti and then let them defrost at room temperature before reheating them in the oven or in a pan.
Other recipes
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