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Italian Filling for Yeast Pasty Dough

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Recipe

 

Yield

24 servings

Prep

30 min

Cook

45 min

Ready

90 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 pound italian sausage
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2 tablespoons olive oil
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½ cup pine nuts
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1 clove garlic
minced
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½ pound spinach
cooked, squeezed dry, chopped
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1 cup ricotta cheese
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1 each eggs
beaten
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1 x salt and black pepper
freshly ground
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1 each eggs
beaten with 1 tablespoon milk or water
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Ingredients

Amount Measure Ingredient Features
453.6 g italian sausage
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3E+1 ml olive oil
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118 ml pine nuts
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1 clove garlic
minced
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226.8 g spinach
cooked, squeezed dry, chopped
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237 ml ricotta cheese
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1 each eggs
beaten
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1 x salt and black pepper
freshly ground
* Camera
1 each eggs
beaten with 1 tablespoon milk or water
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Directions

Remove sausage from casings, crumble into skillet; sauté over medium-high heat until browned.

Drain well and transfer to mixing bowl.

Heat olive oil and sauté pine nuts until golden.

Add garlic and cook briefly.

Add to sausage along with spinach, ricotta and egg; mix well.

Season with salt and pepper.

Roll out dough, cut into 4-inch squares.

Place 2 tablespoons filling in center of dough, fold over.

Seal with tines of fork.

Place on lightly greased baking sheet.

Let stand in warm place for 15 minutes.

Brush with egg wash.

Bake in a 425 degrees F oven for 25 to 30 minutes.

Cool on wire racks.

Serve at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 10976% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 245mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 19% Vitamin C 5%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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