Directions:
- Butter spring form pan, coat with breadcrumbs-set aside.
- Beat cream cheese, ricotta and Romano cheese with electric mixer.
- Add eggs one at a time beating well after each addition.
- Seperate batter in half-add pesto to one half and sundried tomatoes to the other half.
- Layer in spring pan.
- Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
- Cool in pan.
- Cover and wrap in plastic.
- Refrigerate 8 hours or overnite.
- Slide knife around edge of pan and remove to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.54 Kcal (597 kJ) | ||
| Calories from fat | 98.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 17% | |
|---|---|---|---|
| Cholesterol | 69.64mg | 23% | |
| Sodium | 213mg | 9% | |
| Potassium | 100.31mg | 2% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 8.27g | 17% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 190.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 248.07 Kcal (1039 kJ) | ||
| Calories from fat | 170.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.97g | 17% | |
|---|---|---|---|
| Cholesterol | 121.2mg | 23% | |
| Sodium | 370.69mg | 9% | |
| Potassium | 174.57mg | 2% | |
| Total Carbs | 5.35g | 1% | |
| Sugars | 1.42g | 3% | |
| Dietary Fiber | 0.49g | 1% | |
| Protein | 14.39g | 17% | |
| Vitamin C | 1.3mg | 1% | |
| Iron | 0.8mg | 3% | |
| Calcium | 331mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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