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Title: Focaccia-Vegetarian
Yield: 8 Servings
Ingredients
1 ea frozen bread or
1 ea recipe for focaccia dough
1/2 lb spinach, cooked, drained
1/2 lb mushrooms, sliced
2 c low-fat ricotta cheese,
4 oz low-fat mozzerella cheese
1/4 c parsley, fresh, chopped
1 ea egg white or egg substitute
Instructions
Drain ricotta cheese. Roll dough to 12x9 rectangle. Spread with
spinach, then ricotta, then mushrooms, then mozzerella 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 degrees for about 40 minutes.
Title: Focaccia-Vegetarian
Yield: 8 Servings
Ingredients
1 ea frozen bread or
1 ea recipe for focaccia dough
1/2 lb spinach, cooked, drained
1/2 lb mushrooms, sliced
2 c low-fat ricotta cheese,
4 oz low-fat mozzerella cheese
1/4 c parsley, fresh, chopped
1 ea egg white or egg substitute
Instructions
Drain ricotta cheese. Roll dough to 12x9 rectangle. Spread with
spinach, then ricotta, then mushrooms, then mozzerella 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 degrees for about 40 minutes.
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