Homemade tomato and mozzarella panzerotti

By the GetYourMacros team · 31 August 2026

Traditional Italian pockets of dough filled with melting cheese and tomato, baked for a lighter finish.

• Time 30 min
• Course One-dish meal
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 80 g Plain flour (00)
• 80 g Greek yogurt 0%
• 100 g Light mozzarella
• 50 g Tomato passata
• 10 ml Extra virgin olive oil
• Dried oregano to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Mix the flour and Greek yogurt in a bowl to create a quick, high-protein dough; knead until smooth.
2. Divide the dough into two balls and roll them out into thin circles on a floured surface.
3. In a small bowl, mix the tomato passata with oregano and a pinch of salt.
4. Place a spoonful of passata and half of the diced mozzarella on one side of each dough circle.
5. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal.
6. Brush the panzerotti with olive oil and bake at 200°C for 15-18 minutes until golden and puffed.

Tips

• Using Greek yogurt in the dough adds protein and removes the need for long proofing times.
• Ensure the mozzarella is well-drained before stuffing to prevent the panzerotti from getting soggy.

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