Try this Italian Filling for Yeast Pasty Dough recipe, or contribute your own.
Suggest a better descriptionRemove sausage from casings, crumble into skillet; saute over medium-high heat until browned. Drain well and transfer to mixing bowl. Heat olive oil and saute pine nuts until golden. Add garlic and cook briefly. Add to sausage along with spinach, ricotta and egg; mix well. Season with salt and pepper. Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling in center of dough, Fold over. Seal with tines of fork. Place on lightly greased baking sheet. Let stand in warm place for 15 minutes. Brush with egg wash. Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks. Serve at room temperature. Makes about 24 buns. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (1096g) | ||
Recipe Makes: 1 | ||
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Calories: 2588 | ||
Calories from Fat: 2008 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223.1g | 298 % | |
Saturated Fat 70g | 350 % | |
Monounsaturated Fat 91.3g | ||
Polyunsanturated Fat 43.8g | ||
Cholesterol 839.7mg | 258 % | |
Sodium 3755.9mg | 130 % | |
Potassium 2633.4mg | 69 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 25.5g | ||
Protein 117.7g | 168 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2588
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