Recipes · Italian · Snacks
Panzerotti
One serving has 585 kcal and 14 g protein, and at least a fifth of a woman's daily need of vitamin K (56%), thiamin (54%), selenium (53%), riboflavin (42%), folate (36%) and phosphorus (35%). Ready in 70 minutes.
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- Preparation: 60 min
- Cooking: 10 min
- Makes: 1 serving (182 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 60 g Flour, all-purpose
- 1 g Yeast, active dry
- 35 g Water
- 5 g Olive oil
- 1 g Salt
- 25 g Tomato puree
- 30 g Mozzarella, low-moisture
- 25 g Vegetable oil
Method
- Dissolve the yeast in the water, then mix with the flour, olive oil and salt into a smooth dough; knead for about 8 minutes.
- Cover and let rise for about 1 hour until doubled.
- Divide into small balls and roll each into a thin circle.
- Place a spoonful of tomato puree and a piece of mozzarella on one half of each circle; fold over and pinch the edges firmly to seal into a half-moon.
- Heat the frying oil to about 180 °C (350 °F) and fry the panzerotti in batches for 2-3 minutes per side until deep golden and the cheese has melted inside.
- Drain and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 585 kcal | 28% |
| Carbohydrates | 50.1 g | |
| Water | 78.3 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 14.1 g | 29% |
| Tryptophan | 0.25 g | |
| Threonine | 0.51 g | |
| Isoleucine | 0.61 g | |
| Leucine | 1.1 g | |
| Lysine | 0.49 g | |
| Methionine | 0.28 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.66 g | |
| Tyrosine | 0.54 g | |
| Valine | 0.71 g | |
| Histidine | 0.32 g | |
| Fat | 36.6 g | |
| Monounsaturated | 11.2 g | |
| Polyunsaturated | 15.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 13.5 g | |
| Saturated | 8 g | |
| Trans-Fats | 0.39 g | |
| Cholesterol | 19.2 mg | |
| Calcium | 224 mg | 22% |
| Copper | 0.18 mg | 20% |
| Iron | 3.4 mg | 19% |
| Magnesium | 27.9 mg | 9% |
| Manganese | 0.47 mg | 26% |
| Phosphorus | 246 mg | 35% |
| Potassium | 240 mg | 5% |
| Selenium | 28.9 µg | 53% |
| Sodium | 641 mg | |
| Zinc | 1.7 mg | 21% |
| Thiamin (vitamin B1) | 0.59 mg | 54% |
| Riboflavin (vitamin B2) | 0.46 mg | 42% |
| Niacin (vitamin B3) | 4.3 mg | 31% |
| Pantothenic acid (vitamin B5) | 0.64 mg | 13% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 144 µg | 36% |
| Cobalamin (vitamin B12) | 0.5 µg | 21% |
| Choline | 9.1 mg | 2% |
| Vitamin A | 74.6 µg | 11% |
| Vitamin C | 2.6 mg | 4% |
| Vitamin D (D2 + D3) | 4.5 IU | 1% |
| Vitamin E | 3.5 mg | 24% |
| Vitamin K | 50.4 µg | 56% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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