Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad

Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad
12 Ingredients
  • 1 package active dry yeast
  • 2 1/2 to 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1 onion (6 oz.), peeled and thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 head radicchio (about 8 oz.), rinsed, cored, and thinly sliced
  • 3/4 cup Sangiovese or other dry red wine
  • Salt and pepper
  • 8 ounces smoked or regular mozzarella cheese, shredded (about 2 cups)
  • 6 cups diced (1/2 in.) firm-ripe tomatoes (about 3 lb. total)
  • 1 cup slivered fresh basil leaves
  • 2 tablespoons minced garlic
Nutrition
1452
73% daily value
2 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

81% 52

Saturated

105% 21

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 4

Carbs

59% 178

Carbs (net)

- 160

Fiber

73% 18

Sugars

- 18

Sugars, added

- 0

Protein

114% 57

Cholesterol

33% 100

Sodium

104% 2502

Calcium

82% 818

Magnesium

40% 168

Potassium

46% 2174

Iron

66% 12

Zinc

67% 7

Phosphorus

140% 981

Vitamin A

49% 442

Vitamin C

90% 81

Thiamin (B1)

299% 4

Riboflavin (B2)

158% 2

Niacin (B3)

131% 21

Vitamin B6

85% 1

Folate equivalent (total)

272% 1090

Folate (food)

- 639

Folic acid

- 265

Vitamin B12

35% 1

Vitamin D

134% 20

Vitamin E

58% 9

Vitamin K

330% 396

Sugar alcohols

- 0

Water

- 762
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