Comments on: Spinach Ricotta Roll

By: Liesl

Liesl — Fri, 13 Mar 2009 00:33:07 +0000

These are fabulous! Made them for dinner tonight and the hubby loved them. I will definitely make these again!

By: Nichole

Nichole — Tue, 17 Feb 2009 04:57:01 +0000

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!!!

By: Shawna

Shawna — Fri, 14 Nov 2008 06:44:21 +0000

Tried it. It was wonderful. Be sure to spread the filling to the edges when placing on the dough.

By: Sophie

Sophie — Fri, 24 Oct 2008 13:39:30 +0000

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.

By: Visitor

Visitor — Mon, 20 Oct 2008 20:10:05 +0000

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. :)

By: roni

roni — Mon, 20 Oct 2008 17:47:35 +0000

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!

By: denice

denice — Sat, 18 Oct 2008 21:50:16 +0000

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?

By: My First Kitchen

My First Kitchen — Mon, 13 Oct 2008 13:55:33 +0000

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! :)

By: roni

roni — Mon, 13 Oct 2008 13:26:31 +0000

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!

By: Emily

Emily — Sat, 11 Oct 2008 04:10:27 +0000

What brand of fat free ricotta do you use? I have looked EVERYWHERE but have only ever seen part skim ricotta.

By: Cindy

Cindy — Wed, 08 Oct 2008 03:34:40 +0000

Holy cow, that looks amazing.

By: Michele

Michele — Wed, 08 Oct 2008 02:37:27 +0000

OMG, this sounds and looks delicious! I need to try to make whole wheat dough since I can’t buy it anywhere around here.