Sun-dried Tomato Pizza Rolls
with spinach, basil, Grana Padano and a Marinara dipping sauce
Informations supplémentaires
35 min.
|
603 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the spinach and onion.
2. Cook the spinach
Heat a drizzle of oil in a pan over medium high heat. Cook the onion 3-4 minutes. Add salt and pepper. Add the spinach and cook for 1 minute. Remove from the heat.
3. Roll the dough
Put the dough balls together and roll them with the flour until you get a large rectangle. Garnish with the pesto, spinach and onion. Add the torn basil leaves.
4. Garnish the dough
Roll the dough to make a large log. Slice the roll into pieces of about 2-3 cm thick. Place them in a lightly oiled dish. Garnish with 1/3 of the Italian spices, Grana Padano and a light drizzle of oil. Bake in the oven for 18-20 minutes.
5. Make the sauce
Put the tomatoes in a pan with 3/4 2P | 1 3P cup of water, 1-2 tbsp of sugar, the rest of the spices, salt and pepper. Bring to a boil and cook 7-8 minutes over medium high heat until the sauce reduces and becomes more consistent. Adjust the sugar, salt and pepper to taste.
6. Plate your dish
Serve the pizza rolls with the sauce. Bon appétit!
3unitPizza Dough
2unitSun-Dried Tomato Pesto
100gBaby Spinach
1unitYellow Onion(s)
15gAll-Purpose Flour
6gItalian Spices
15gGrana Padano Cheese
1unitBasil
1unitDiced Tomatoes
What you need
pan, baking dish, rolling pin
603 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
24g
37%
cholesterol
11mg
4%
fiber
5g
20%
protein
17g
saturated
4g
20%
sodium
996mg
42%
sugar
10g
trans
2g