Hot Ricotta Spinach Loaf

Hot Ricotta Spinach Loaf Recipe
See, kids do love spinach! One reader's family missed their favorite restaurant appetizer so much that she was inspired to make this cheesy spinach roll. Spread spinach, ricotta, Parmesan, and garlic onto refrigerated pizza crust dough, roll, bake, and serve with warm marinara. Yum!

 

Yield:

Makes 10 appetizer servings, or 5 sandwich servings
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 158
Caloriesfromfat 41 %
Protein 7.9 g
Fat 7.1 g
Satfat 2.9 g
Carbohydrate 17 g
Fiber 1.3 g
Sodium 533 mg
Cholesterol 15 mg

Ingredients

1 tube (10 oz., for 12-in. crust) refrigerated pizza crust dough
1 package (10 oz.) frozen chopped spinach, thawed
1 carton (8 oz.; 1 cup) ricotta cheese
1/2 cup grated parmesan cheese
1/4 teaspoon ground nutmeg
1 clove garlic, peeled and minced or pressed
1 tablespoon olive oil
1 can (8 oz.; 1 cup) marinara sauce

Preparation

1. On a 12- by 15-inch baking sheet, unroll pizza crust dough.

2. Squeeze excess moisture from spinach. Mix spinach, ricotta cheese, parmesan cheese, nutmeg, and garlic.

3. Spread mixture evenly over dough.

4. Starting at a long edge of dough, roll to enclose filling. Set the loaf, seam down, on baking sheet. Brush loaf top with olive oil.

5. Bake in a 425° oven until well browned, 12 to 15 minutes. Meanwhile, stir marinara sauce in a 1- to 1 1/2-quart pan over medium heat until hot; or heat in a microwave-safe bowl in a microwave oven at full power (100%) until hot.

6. Slice loaf diagonally, making 10 equal portions. Offer 1 slice as an appetizer serving, or 2 slices as a main-dish sandwich. Spoon marinara sauce over slices to taste.

Note: Nutritional analysis is per slice.

Barbara R. Warner, Boise, Idaho,

Sunset

October 1999
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