Directions:
- Divide dough into 2 parts one larger than the other.
- Place the larger piece of dough in the pan. Stretch the dough so that it is up all the
- Sides of the pan.
- Pour the Ricotta mixture into the dough in the pan.
- With the remaining piece of dough cover and seal the edges as best as you can.
- Bake in a pre-heated oven at 350* for 45-60 min with a tooth-pick poke when it
- Comes out clean and golden on top it is done.
- Exchange: 1 1/2 bread 2 protein
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.74 Kcal (1544 kJ) | ||
| Calories from fat | 173.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.23g | 30% | |
|---|---|---|---|
| Cholesterol | 92mg | 31% | |
| Sodium | 174.82mg | 7% | |
| Potassium | 148.64mg | 3% | |
| Total Carbs | 27.38g | 9% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 12.35g | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 155mg | 15% | |
| Amount Per 100 g | |||
| Calories | 230.61 Kcal (966 kJ) | ||
| Calories from fat | 108.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 30% | |
|---|---|---|---|
| Cholesterol | 57.53mg | 31% | |
| Sodium | 109.33mg | 7% | |
| Potassium | 92.96mg | 3% | |
| Total Carbs | 17.12g | 9% | |
| Sugars | 1.42g | 9% | |
| Dietary Fiber | 0.71g | 5% | |
| Protein | 7.72g | 25% | |
| Iron | 0.2mg | 2% | |
| Calcium | 96.9mg | 15% | |
* 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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