Directions:
- Roll dough into a 12-in. x 9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil.
- In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer.
- Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese. Yield: 6 pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.6 Kcal (1510 kJ) | ||
| Calories from fat | 144.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.08g | 25% | |
|---|---|---|---|
| Cholesterol | 31.47mg | 10% | |
| Sodium | 635.21mg | 26% | |
| Potassium | 53.77mg | 1% | |
| Total Carbs | 39.11g | 13% | |
| Sugars | 9.97g | 40% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 14.37g | 29% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 54.8mg | 304% | |
| Calcium | 281mg | 28% | |
| Amount Per 100 g | |||
| Calories | 165.36 Kcal (692 kJ) | ||
| Calories from fat | 66.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 25% | |
|---|---|---|---|
| Cholesterol | 14.43mg | 10% | |
| Sodium | 291.28mg | 26% | |
| Potassium | 24.66mg | 1% | |
| Total Carbs | 17.93g | 13% | |
| Sugars | 4.57g | 40% | |
| Dietary Fiber | 0.84g | 7% | |
| Protein | 6.59g | 29% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 25.1mg | 304% | |
| Calcium | 128.8mg | 28% | |
* 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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