Panzerotti with Robiola, Sun-Dried Tomatoes and Taggiasca Olives by @giallozafferano
12 servings
12
Buitoni Passione Panzerotto bases
🧀
200 g
Robiola cheese
🍅
25 g
Sun-dried tomatoes
🫒
15 g
Taggiasca olives
- Work
Work the robiola with a spoon in a bowl.
- Add
Add the chopped sun-dried tomatoes and olives, chopped with a knife, to the robiola.
- Place
Place 20 g of filling in the center of each Buitoni Passione Panzerotto base.
- Seal
Close the edges well, first with your fingers and then sealing with a fork.
- Cook
Cook in the air fryer at 200° for about 10 minutes, turning halfway through cooking for even browning.
Panzerotti with Robiola, Sun-Dried Tomatoes and Taggiasca Olives by @giallozafferano
12 servings
12
Buitoni Passione Panzerotto bases
🧀
200 g
Robiola cheese
🍅
25 g
Sun-dried tomatoes
🫒
15 g
Taggiasca olives
Preparation Steps
Step 1/5
Work the robiola with a spoon in a bowl.
Step 2/5
Add the chopped sun-dried tomatoes and olives, chopped with a knife, to the robiola.
Step 3/5
Place 20 g of filling in the center of each Buitoni Passione Panzerotto base.
Step 4/5
Close the edges well, first with your fingers and then sealing with a fork.
Step 5/5
Cook in the air fryer at 200° for about 10 minutes, turning halfway through cooking for even browning.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
140 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Easy (1/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@giallozafferano
Origin
Cuisine
Italian
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos