LIGHT BAKED PANZEROTTI with tomato and mozzarella or ham, a healthy and tasty alternative to classic fried panzerotti, perfect also for those on a low-calorie diet, but you can always fry them if you prefer.
The light panzerotti are small stuffed focaccias with mozzarella and tomato, baked instead of fried with a few simple ingredients that make them tasty and perfect as an appetizer or snack.
If you are looking for a recipe to prepare light baked panzerotti that are delicious and flavorful, this is the one for you, perfect for a dinner with friends or a tasty snack.
Follow me in the kitchen today for light baked panzerotti.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz all-purpose flour
- 1 egg
- 1.7 oz water
- 1 teaspoon instant yeast for savory preparations
- 1 pinch salt
- 2 tablespoons tomato sauce
- 1 teaspoon extra virgin olive oil
- 2.1 oz provola cheese
- 1.1 oz cooked ham
Steps
Pour the flour with the yeast into a bowl, add the egg, water, salt, and knead well, you can use a mixer.
Roll out the dough on the work surface and cut it with a 4-inch mold or a coffee mug.
Stuff differently, I stuffed some with tomato sauce, oil, and oregano with provola, others with cooked ham.
Fold into a half-moon, seal the edges, and arrange the panzerotti on the oven tray, oil, and bake at 356°F for about 15 minutes.
Bon appétit
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Light Baked Panzerotti
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Light Baked Panzerotti
Perfect and light with tomato sauce, oil, and oregano, but you can also enrich them with ricotta if you like, or use mortadella, speck, salami, whatever you have in the fridge.
