Spinach Ricotta Roll
Posted in: Dinner Ideas, Food Photos, Lunch Ideas, Pizza Ideas, Sandwich Ideas | 23 Comments
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.
| Servings | Amt per Serving | Calories | Fat | Carbs | Fiber | WWPs |
|---|---|---|---|---|---|---|
| 1 | entire recipe | 380 | 8g | 53g | 8g | 8 |
Digg it | It's del.icio.us | Stumble This | 23 Comments » © 2007-2008 by Roni
That looks amazing! I think if you ever wanted to raise money for a cause, you should auction off your cooking! you would make a ton of money!
Yum yum, give me some! I am going to make this tonight, but use one of my flatout breads.
Thanks for idea!
Yum, I bet with feta cheese it’d be even better. Mmmm….. Did you dip it sauce after it baked?
Oh this looks great….now I have to find some whole wheat pizza crust…hmmm…
YUM!!! I am making this tonight with a flat out wrap and other veggies – thanks for the idea!!!
That looks AMAZING! I have been hooked on TJ’s pizza dough since I first started reading your site! This is on the DEFINITELY TRY list now! :)
That looks wonderful! I wonder if it would work with my homemade dough.
wow this is really creative! i’m sure this is one of those ideas i can take and “run with”?? hmmmm *thinking*
OMG, this sounds and looks delicious! I need to try to make whole wheat dough since I can’t buy it anywhere around here.
Holy cow, that looks amazing.
What brand of fat free ricotta do you use? I have looked EVERYWHERE but have only ever seen part skim ricotta.
Emily – My store bran here in MD has one, It’s Weis. Check the “no name” brands. If you can’t find it go with the low fast and just use a bit less. You could get away with about 1/8 of a cup and it would still be a great lunch!
Great idea! I’m teaching a pizza class this week actually, and it’s so great to expose people to homemade dough and sauce, especially the whole wheat kind. Yay, healthy food that doesn’t taste like it! :)
This sounds wonderful.
On Fridays at work we have “Eat ‘Em Up Fridays”. Used to whatever and the more fattening the better. (“You start with a stick of butter.”)
Now bunches of us are WW. This looks like something I could make and then perhaps cut into 1 point “pinwheels”. Do you think that would work?
I think you can get 8 slices out of it. Even better maybe to make a longer thinner roll by starting with a lengthwise strip. This way you have more width to cut.
Great for a party though!
One of the things I routinely do is instead of using ricotta cheese in Italian cooking, I use non-fat cottage cheese. Cheaper and (as far as I know) better for you. Just a thought. :)
Great healthy version of a calzone :0). I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested.
Tried it. It was wonderful. Be sure to spread the filling to the edges when placing on the dough.
I stuffed the ingredients in a whole wheat pita and brushed it with a tsp. of olive oil. Very tasty! Thanks for all the great recipes!!!
These are fabulous! Made them for dinner tonight and the hubby loved them. I will definitely make these again!
I love this! I used cottage cheese because that’s what I had available. It was great.
I would like to take this to work for lunch. Do you think that this would re-heat well in the microwave if I baked it the night before?
I’ve done that. It’s not as good but totally works warmed in the nuker. ;~P
I may try it next week! Thanks Roni!