Ricotta Pockets
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,324 cal. | (63 %) | ||
| Protein | 31.44 g | (32 %) | ||
| Fat | 102.37 g | (88 %) | ||
| Carbohydrates | 68.51 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.76 g | (6 %) |
more nutritional values
| Vitamin A | 429.93 mg | (53,741 %) | ||
| Vitamin D | 2.31 μg | (12 %) | ||
| Vitamin E | 11.78 mg | (98 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 2.66 mg | (22 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 52.23 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.46 μg | (10 %) | ||
| Vitamin B₁₂ | 1.63 μg | (54 %) | ||
| Vitamin C | 0.3 mg | (0 %) | ||
| Potassium | 180.45 mg | (5 %) | ||
| Calcium | 311.38 mg | (31 %) | ||
| Magnesium | 17.3 mg | (6 %) | ||
| Iron | 4.71 mg | (31 %) | ||
| Iodine | 60.92 μg | (30 %) | ||
| Zinc | 1.58 mg | (20 %) | ||
| Saturated fatty acids | 29.14 g | |||
| Cholesterol | 274.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 pkg pizza dough mix
- 250 grams Ricotta cheese
- 100 milliliters Whipped cream
- 2 eggs
- 50 grams Walnut
- salt
- peppers
- 100 milliliters vegetable oil
Preparation steps
1.
Prepare the pizza dough according to package directions.
Stir together ricotta and cream and pour through a sieve. Stir in the eggs. Chop the walnuts and stir into the mixture. Season with salt and pepper.
2.
Roll out the dough on a floured surface and cut out 16 circles about 10 cm (approximately 3 inches) in diameter. Spoon the cheese mixture on top. Brush the edges of the dough with water and fold each in half. Press the edges and twist decoratively.
3.
Transfer the ricotta pockets to a greased baking sheet. Brush with oil and bake in an oven preheated to 225°C (approximately 440°F) for 10 minutes. Turn and bake another 5 minutes. Serve warm.
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