Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp Olive oil
- 1 lbs Frozen bread dough, thawed
- 2 cup Marinara sauce
- 1 med Onion, peeled and thinly -sliced
- 3 med Bell peppers, cored and -thinly sliced (green, red yellow)
- 1 lbs Part-skim milk mozzarella -cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- =
Directions
1 Prehaet oven to 400 °F.
2 Lightly coat a baking sheet with olive oil.
3 Divide the dough into 4 balls.
4 On a lightly floured surface, roll each dough ball into a 6-inch circle.
5 Spoon ½ cup of marinara sauce into each circle and spread it to the edges.
6 Heat olive oil in a saute pan over medium high heat.
7 Cook the onion and pepper sliced until soft, about 5 minutes.
8 Set aside to cool.
9 Layer the cooled vegetables over the dough circles and top with mozarella and parmesan.
10 Roll each dough circle into a log shape.
11 Using a serated knife, cut each log into 6 slices.
12 Place the slices on the prepared baking sheet and brush them with olive oil.
13 Bake for 12 to 15 minutes.
14 Nutritional info per serving: 691 cal; 46.7g pro, 66g carb, 27.8g fat