Sandwich Roulades
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
85
calories
Calories
Nutritional values
1 roll contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 2.84 g | (3 %) | ||
| Fat | 5.98 g | (5 %) | ||
| Carbohydrates | 5.71 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.35 g | (1 %) |
more nutritional values
| Vitamin A | 23.96 mg | (2,995 %) | ||
| Vitamin D | 0.01 μg | (0 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.64 mg | (14 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 15.18 μg | (5 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 6.52 μg | (14 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0.2 mg | (0 %) | ||
| Potassium | 61.74 mg | (2 %) | ||
| Calcium | 25.72 mg | (3 %) | ||
| Magnesium | 14.48 mg | (5 %) | ||
| Iron | 0.38 mg | (3 %) | ||
| Iodine | 0.44 μg | (0 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 7.16 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
30
- Ingredients
- 4 Slices of toast
- 80 grams cream cheese
- 50 grams Ricotta cheese
- 20 grams Arugula
- salt
- peppers
- 4 Slices of toast
- 100 grams Peanut butter
Preparation steps
1.
Rinse the arugula and remove the stems. Stir the cream cheese with ricotta and season with salt and pepper. Remove the crust from the toast, flatten with a rolling pin and spread the cream cheese mixture on the surface. Top with arugula. Roll up the toast tightly and wrap in foil, then refrigerate for about 1 hour. Cut the roll into slices and serve on a plate.
2.
For another variation, follow the same process, using the peanut butter as a filling.
