Of course this is even better using homemade meatballs (see Baked Italian-Style Meatballs)
1. Preheat oven to 425?F. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.
2. Divide dough into four equal pieces and roll each piece into an 8-inch circle. Spoon 2 Tbsp. sauce in center of each dough round and spread over dough, leaving a 1-inch border. Divide cheese mixture among dough rounds and spread over tomato sauce. Top each dough round with meatball halves.
3. Fold dough over filling to create half-moon shapes. Press edges to seal. Bake until golden, 18 to 22 minutes. Serve with remaining sauce for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (972g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1074 | ||
Calories from Fat: 364 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 154.3mg | 47 % | |
Sodium 5122.5mg | 177 % | |
Potassium 2750mg | 72 % | |
Total Carbohydrate 131.6g | 39 % | |
Dietary Fiber 29.1g | 117 % | |
Sugars, other 102.5g | ||
Protein 57g | 81 % | |
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: 1074
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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