Sun-dried Tomato Pizza Rolls

Informations supplémentaires

35 min. | 603 kcal | easy | Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Chop the spinach and onion.

2. Cook the spinach Heat a drizzle of oil in a pan over medium high heat. Cook the onion 3-4 minutes. Add salt and pepper. Add the spinach and cook for 1 minute. Remove from the heat.

3. Roll the dough Put the dough balls together and roll them with the flour until you get a large rectangle. Garnish with the pesto, spinach and onion. Add the torn basil leaves.

4. Garnish the dough Roll the dough to make a large log. Slice the roll into pieces of about 2-3 cm thick. Place them in a lightly oiled dish. Garnish with 1/3 of the Italian spices, Grana Padano and a light drizzle of oil. Bake in the oven for 18-20 minutes.

5. Make the sauce Put the tomatoes in a pan with 3/4 ^2P | 1 ^3P cup of water, 1-2 tbsp of sugar, the rest of the spices, salt and pepper. Bring to a boil and cook 7-8 minutes over medium high heat until the sauce reduces and becomes more consistent. Adjust the sugar, salt and pepper to taste.

6. Plate your dish Serve the pizza rolls with the sauce. Bon appétit!

3unitPizza Dough

2unitSun-Dried Tomato Pesto

100gBaby Spinach

1unitYellow Onion(s)

15gAll-Purpose Flour

6gItalian Spices

15gGrana Padano Cheese

1unitBasil

1unitDiced Tomatoes

What you need pan, baking dish, rolling pin

603 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 81g

27%

fat 24g

37%

cholesterol 11mg

fiber 5g

20%

protein 17g

saturated 4g

20%

sodium 996mg

42%

sugar 10g

trans 2g