Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
921
Calories
47g
Protein
31g
Fat
106g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Focaccia | not in our table | 0 |
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 each frozen bread or
- 1 each recipe for focaccia dough
- 1/2 lbs spinach, cooked, drained
- 1/2 lbs mushrooms, sliced
- 2 cup low-fat ricotta cheese
- 4 oz low-fat mozzerella cheese
- 1/4 cup parsley, fresh, chopped
- 1 each egg white or egg substitute
- =
Directions
1
Drain ricotta cheese. Roll dough to 12x9 rectangle. Spread with spinach, then ricotta, then mushrooms, then mozzerella cheese. Roll up. Seal edges with egg white or egg substitute. Form into circle and seal circle ends with egg white or egg substitute. Brush top with egg. Bake at 350 °F for about 40 minutes
Recipe sourced from
fandom