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Baked versions of the classic fried panzerotto offer the same cheesy, tomatoey filling with less oil. A lighter mediterranean family snack that's easy to prep and freeze.
In a large bowl, combine flour, yeast, and 1 teaspoon kosher salt. Stir in warm water and olive oil, mixing until a rough dough forms.
Knead the dough on a lightly floured surface for about 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
While the dough rises, mix mozzarella, ricotta, crushed tomatoes, 0.25 teaspoon salt, pepper, oregano, and basil in a bowl to create the filling.
Preheat the oven to 400°F. Punch down the dough and divide into 6 equal pieces. Roll each into a 6-inch round on a lightly floured surface.
Spoon filling onto one half of each round, leaving a border. Fold dough over to make a half-moon and seal edges tightly by pressing with fingers or a fork.
Transfer panzerotti to a parchment-lined baking sheet. Beat the egg and brush tops generously for glossy color.
Bake on the middle rack for 20–23 minutes, rotating the sheet halfway, until golden brown and crisp. Let cool for 5 minutes before serving.
