Classic baked panzerotti are the usual fried panzerotti, only this time baked in the oven because we are on a diet, and since we can’t give up either pizza or panzerotti, we decided to bake them. Sure, the fried ones are an absolute delight, but these baked ones really deserve to be made because they are almost as delicious as the fried ones, only much lighter. We made them with the classic filling of tomato and mozzarella, oregano, and oil, and they are a treat just thinking about the ingredients alone, let alone enclosed in a delicious dough!!
Enough talk, let’s discover the recipe for these classic baked panzerotti right after the photo, but first, check out below the other Panzerotti or calzone recipes, all delicious!
- Difficulty: Easy
- Cost: Very affordable
- Preparation time: 30 Minutes
- Portions: 18 panzerotti
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for classic baked panzerotti
- 4 3/4 cups all-purpose flour
- 1 1/4 cups water
- 1 tsp fresh yeast
- 3/4 tsp salt
- 2/3 cup tomato sauce
- 3.5 oz mozzarella
- 2 tbsps Parmigiano Reggiano PDO
- to taste oregano (dried)
- to taste salt
- 2 tbsps extra virgin olive oil
Tools
- 1 Pastry Cutter 4 3/4 inches
- 1 Food Processor
- 1 Rolling Pin
- 1 Baking Tray
Preparation of classic baked panzerotti
To prepare the classic baked panzerotti, start with the pizza dough, follow my directions HERE.
Once the dough has risen, roll it out with the help of a rolling pin to a thickness of 1/5 inch and use a pastry cutter 4 3/4 inches in diameter to cut out the discs.
In a bowl, mix the tomato sauce with oil, salt, and oregano, also add the Parmesan.
Dry the mozzarella very well and cut it into small pieces, then mix it with the tomato sauce.
Fill each dough disc with a heaping teaspoon of filling and close the panzerotti using the tines of a fork.
Then make folds with your fingers to seal well so the filling doesn’t leak out during baking.
Preheat the oven to 392°F static and place the baked panzerotti on a baking tray covered with parchment paper.
Bake for 15/18 minutes or until you see the surface of the classic baked panzerotti slightly golden.
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Variants of Panzerotti
Panzerotti are typical from Apulia and are almost strictly fried, but there are many variants, with spicy salami, with ham and melting cheese, with greens and ricotta, and the Neapolitan ones that also include ricotta.
Other recipes
If you want to see other types of recipes, you can return to HOME.
