Pastry, Italian, with cheese
Common food
Photo: Wikipedia
This is a savory Italian pastry, often a small turnover or pie, filled with a blend of melted cheeses like ricotta, mozzarella, or parmesan. It boasts a flaky, buttery crust that gives way to a warm, gooey, and richly seasoned cheese center. Nutritionally, it's a dense energy source, delivering a notable 10.94g of fat per 100g, which contributes to its satisfying mouthfeel.
Calorie split: 11% protein · 52% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast between the crisp, flaky pastry and the molten, savory cheese filling. It's a beloved staple in Italian bakeries and a versatile finger food for gatherings, embodying the comfort of simple, high-quality ingredients.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to blood sugar spikes and isn't ideal for those monitoring calorie or saturated fat intake. It's also a common dish containing gluten (wheat) and dairy, which are major allergens. To enjoy it mindfully, pair it with a fiber-rich side salad or roasted vegetables to slow digestion, and practice portion control by choosing a smaller pastry or sharing one.
Key benefits
- Provides a quick source of energy from carbohydrates and fats.
- Offers a moderate protein boost (7.52g per 100g) from the cheese filling.
- Contains calcium from the dairy components, supporting bone health.
- Serves as a convenient and portable savory snack or appetizer.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The city of Bari in Puglia is famous for its 'Panzerotti,' a specific type of fried cheese pastry, with a fierce local rivalry over which bakery makes the best one.
Full nutrition (USDA data · scales with serving)
| Water | 45.4 g |
| Energy | 267 kcal |
| Protein | 7.5 g |
| Total lipid (fat) | 10.9 g |
| Carbohydrate, by difference | 35.1 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 13.1 g |
| Calcium, Ca | 146 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 131 mg |
| Potassium, K | 190 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 0.56 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 7.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.30 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 29.0 ug |
| Folic acid | 22.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 44.0 ug |
| Choline, total | 18.8 mg |
| Vitamin B-12 | 0.49 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 81.0 ug |
| Retinol | 81.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 0.92 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.70 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 1.0 mg |
| Theobromine | 9.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 g |
| SFA 4:0 | 0.15 g |
| SFA 6:0 | 0.12 g |
| SFA 8:0 | 0.08 g |
| SFA 10:0 | 0.19 g |
| SFA 12:0 | 0.22 g |
| SFA 14:0 | 0.71 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 0.89 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 2.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 38.0 mg |
Amino acid profile (per 100g)
Estimated from Puff pastry, frozen, ready-to-bake, baked — USDA does not publish this profile for Pastry.
| Tryptophan | 0.09 g |
| Threonine | 0.20 g |
| Isoleucine | 0.28 g |
| Leucine | 0.51 g |
| Lysine | 0.14 g |
| Methionine | 0.13 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.20 g |
| Valine | 0.31 g |
| Arginine | 0.26 g |
| Histidine | 0.16 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.26 g |
| Proline | 0.88 g |
| Serine | 0.36 g |
FAQ
How does the nutrition differ between baked and fried versions?
Fried versions like panzerotti or pizza fritta will have a significantly higher fat and calorie content due to oil absorption compared to baked calzones or pastries.
Can I make a lighter version at home?
Yes, you can use whole-wheat or gluten-free pastry dough, opt for lower-fat cheeses like part-skim mozzarella, and bake instead of fry. Adding vegetables like spinach to the filling boosts fiber and nutrients.
What's the best way to reheat leftovers to keep the crust crisp?
Reheat in a preheated oven or air fryer at 375°F (190°C) for 5-8 minutes. Avoid the microwave, which will make the pastry soggy.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.67 kcal/g · 11% calories from protein · 0.8 g fiber · 13.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.35 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.