Focaccia-Vegetarian
Yield
8 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
frozen, or 1 each recipe for focaccia dough |
*
|
| ½ | pound |
spinach
cooked, drained |
|
| ½ | pound |
mushrooms
sliced |
|
| 2 | cups |
ricotta cheese
low-fat |
|
| 4 | ounces |
mozzarella cheese
low-fat |
|
| ¼ | cup |
parsley leaves
fresh, |
|
| 1 | each |
egg whites
or egg substitute |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
frozen, or 1 each recipe for focaccia dough |
*
|
| 226.8 | g |
spinach
cooked, drained |
|
| 226.8 | g |
mushrooms
sliced |
|
| 473 | ml |
ricotta cheese
low-fat |
|
| 115.6 | ml/g |
mozzarella cheese
low-fat |
|
| 59 | ml |
parsley leaves
fresh, |
|
| 1 | each |
egg whites
or egg substitute |
*
|
Directions
Drain ricotta cheese.
Roll dough to 12x9 rectangle.
Spread with spinach, then ricotta, then mushrooms, then mozzarella cheese.
Roll up.
Seal edges with egg white or egg substitute.
Form into circle and seal circle ends with egg white or egg substitute.
Brush top with egg.
Bake at 350℉ (180℃) for about 40 minutes.
