Try this Escarole Stuffed Flat Bread recipe, or contribute your own.
Suggest a better descriptionSift flour into large bowl. Mix yeast in warm water until dissolved. make a well in flour, add yeast and salt. Mix and knead for 10 minutes. Pour oil over dough and continue to knead until no longer sticky. Cover dough, let rise until double in bulk. Saute garlic in olive oil lightly. Add chopped escarole, salt, pepper, pine nuts, raisins, anchovies, black olives, and capers. Saute 5 minutes until well blended. Dive dough in half. Shape each piece in a circle 1/4" thick. Place one circle on an oiled baking sheet. Spread escarole filling to 1" of edge. Place second circle over top. Crimp edges to seal. Bake 25 minutes at 400 degrees. Posted to MM-Recipes Digest by Paula
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Serving Size: 1 Loaf (1326g) | ||
Recipe Makes: 1 Loaf | ||
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Calories: 3991 | ||
Calories from Fat: 736 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.8g | 109 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 39.8g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 204mg | 63 % | |
Sodium 799mg | 28 % | |
Potassium 3099.3mg | 82 % | |
Total Carbohydrate 650.1g | 191 % | |
Dietary Fiber 27.8g | 111 % | |
Sugars, other 622.3g | ||
Protein 155.9g | 223 % | |
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: 3991
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