Wanting something "bad" but needing to be "good" I made this Spinach Ricotta Roll yesterday for lunch. Some of you may know my obsession with pizza and pizza like foods (for example stromboli). I basically love anything slapped on some pizza dough, smothered in cheese and dipped in a red tomato sauce. I mean seriously, who doesn’t?? :~)
For me incorporating these type of foods are a necessity. If I don’t get a pizza/stromboli fix I’ll end up calling Dominos and I really rather not do that! Hence my obsession with making whole wheat pizza dough, healthy pizza sauce (and pasta sauce) plus all of my other pizza ideas. In my opinion making your own is ultimately more satisfying, tastes better and is better for you! You really can’t go wrong.
So this is my latest in curing a pizza like craving. Similar to a rolled up white pizza or “healthified” calzone this idea uses a controlled amount of whole wheat pizza dough (the equivalent of 2 slices worth) and cheese to make an awesome lunch! It was so good I didn’t share! ;~)
- 4 oz (114g) whole wheat pizza dough (I used 1/4 of a Trader Joe’s)
- 1/4 cup fat free ricotta cheese (even a little less)
- Sprinkle of garlic powder, dried basil, Kosher Salt & pepper
- Handful of baby spinach leaves
- 1 oz mozzarella cheese
Preheat oven to 425 Degrees
Stretch and roll out the dough to create a long thin oval. Smear with the Ricotta and sprinkle with spices. Top with spinach leaves and mozzarella and roll.
Place roll on a cookie sheet lined with aluminum foil and sprayed with non-stick cooking spray. Bake on the middle rack for about 20 minutes until crust is firm to the touch.
Serve with a side of jarred or leftover tomato sauce!
Here’s a little before and after cutting shot.
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