Pizza roll with spinach and dried tomatoes

For 16 slices
  • 1 Glass (314 ml) dried tomatoes in oil
  • 600 g leaf spinach
  • 1 onion
  • 1 Garlic clove
  • salt, nutmeg
  • 125 g Mozzarella
  • 1⁄2 Bundle / potty Basil
  • 1 pack (400 g) fresh pizza dough (refrigerated shelf)
  • 3 EL Pine nuts
50 minutes
very easy
1.
Drain the tomatoes well, collecting 2 tablespoons of oil. Clean, wash and drain the spinach. Peel onion and garlic and chop finely. Heat 2 tablespoons of tomato oil in a large saucepan. Sauté the onion and garlic in it.
2.
Add the spinach and let it collapse briefly in a closed pot. Season with salt and nutmeg. Drain in a colander and squeeze out a little.
3.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Finely pluck the cheese or chop it. Wash the basil, shake dry, pluck the leaves and roughly chop. Take the dough out of the package and unroll.
4.
Peel off the baking paper and place the paper on a baking sheet. Spread the tomatoes, spinach and half of the cheese on the batter. Sprinkle with basil and pine nuts. Roll up the dough and place on the baking sheet.
5.
Spread the remaining cheese on the roll.
6.
Bake in a hot oven for about 20 minutes. Take out the roll, let it cool down for about 15 minutes, then cut into slices.
1 slice approx:
  • 110 kcal
  • 5 g protein
  • 4 g fat
  • 13 g carbohydrates
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