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Suggest a better description1. First make the fillings. For the frankfurt filling, slice the frankfurters into quarters then slice each quarter in half. For the spinach, defrost the spinach and squeeze out all the liquid. Mix with the ricotto and parmesan. 2. Lay one sheet of pastry on the bench and cut into quarters so that you have four smaller squares. Repeat with remaining pastry. 3. For the frankfurters, spread a little tomato sauce on half of each little square. Put a piece of frankfurter on top and sprinkle some cheese over. For the spinach triangles, put a large teaspoonful of filling on half of the square. 4. To seal the triangle, brush a little egg on the edges of the square then lift up one corner of pastry and fold over the filling, and putting it on top of the remaining pastry. 5. With a fork, press all around the edges to seal. 6. Bake at 220c. for 20 minutes until golden brown. Per serving: 1237 Calories (kcal); 84g Total Fat; (60% calories from fat); 30g Protein; 92g Carbohydrate; 210mg Cholesterol; 1057mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1678g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5974 | ||
Calories from Fat: 3831 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 425.7g | 568 % | |
Saturated Fat 119.9g | 600 % | |
Monounsaturated Fat 232.5g | ||
Polyunsanturated Fat 47.9g | ||
Cholesterol 358mg | 110 % | |
Sodium 6574.8mg | 227 % | |
Potassium 2104.2mg | 55 % | |
Total Carbohydrate 431.6g | 127 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 412.1g | ||
Protein 110.1g | 157 % | |
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: 5974
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