Ricotta Pockets

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Ricotta Pockets
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,324 cal.(63 %)
Protein31.44 g(32 %)
Fat102.37 g(88 %)
Carbohydrates68.51 g(46 %)
Sugar added0 g(0 %)
Roughage1.76 g(6 %)
Vitamin A429.93 mg(53,741 %)
Vitamin D2.31 μg(12 %)
Vitamin E11.78 mg(98 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.54 mg(49 %)
Niacin2.66 mg(22 %)
Vitamin B₆0.07 mg(5 %)
Folate52.23 μg(17 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.46 μg(10 %)
Vitamin B₁₂1.63 μg(54 %)
Vitamin C0.3 mg(0 %)
Potassium180.45 mg(5 %)
Calcium311.38 mg(31 %)
Magnesium17.3 mg(6 %)
Iron4.71 mg(31 %)
Iodine60.92 μg(30 %)
Zinc1.58 mg(20 %)
Saturated fatty acids29.14 g
Cholesterol274.05 mg

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
How healthy are the main ingredients?
Ricotta cheeseWhipped creamWalnuteggsalt

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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