pizza
| 2 | cup whole wheat flour |
| 1 | cup unbleached flour |
| 2 | tsp salt |
| 1 | cup water |
| 1 | cup cooked oatmeal |
| 1 | tbsp yeast |
| 1/2 | cup chopped onion |
| 1/2 | cup red bell pepper, chopped |
| 1/2 | cup chopped fresh mushroom |
| 3 | cloves of garlic, pressed |
| 1/2 | cup shredded cabbage |
| 1 | tbsp olive oil |
| 1 | cup cottage cheese (or ricotta) |
| 1 | cup mixed shredded Mozarella, cheddar, or provolone |
| 1/4 | cup shredded Parmesan |
| 10 | oz frozen spinach |
- Mix up the bread dough portion (flour, water, oats, yeast & salt).
- Allow to rise 1 hour.
- In the meantime:
- Saute', in the olive oil, onions, garlic, mushrooms, red pepper.
- Add cabbage at the end for just a few minutes of saute'.
- Mix together cottage (or ricotta) cheese with the shredded Mozarella mix, and Parmesan.
- Thaw and squeeze extra liquid from spinach and add to cheese mix.
- Add vegetable saute to the cheese & spinach mix.
- Punch down bread dough.
- Separate into 14 pieces.
- Roll each piece into a 6" round.
- Place 1/2 cup of stuffing mixture into center of dough round, fold the round in half, sealing the edges with a bit of water, and crimping with a fork.
- Pierce the top of the 'pocket' several times.
- Bake @ 450*F for 15 minutes.
Breads, Brunch, Main Dish
| Nutrition Facts | ||||||
Serving Size 112.9g |
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Amount Per Serving |
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Calories 195 Calories from Fat
45 |
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% Daily Value* |
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Total Fat
5.0g 8%
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Saturated Fat
2.3g 11%
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Cholesterol
9mg 3%
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Sodium
526mg 22%
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Total Carbohydrates
27.3g 9%
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Dietary Fiber
2.1g 8%
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Sugars
0.7g |
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Protein
9.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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