Make bread dough. Thaw spinach and squeeze dry. Add to bechamel sauce and stir in cheeses, garlic, nutmeg, salt and pepper to taste. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece to form 14-inch circle. Oil pizza pan and place dough on it. Spread half prosciutto to within 1-inch of dough edge. Spoon spinach mixture over and cover with remaining prosciutto. Roll other piece of dough to 13-inch circle. Place over prosciutto, fold up lower dough edge and pinch crusts together to seal. Slash top to allow steam to escape. Brush with egg yolk/cream wash. Allow to rise 45 minutes. Serve immediately. HEARTY LIKE CALZONE. SERVE WITH SALAD AND WINE From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (71%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 55.6mg||17 %|
|Sodium 166.4mg||6 %|
|Potassium 30.5mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.2g|
|Protein 7.1g||10 %|
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: 115
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