½ cup 2⅝ tsp | Quark, curd cheese, full fat (40% fat) | |
3 (ea. 1.76 oz) | Egg, large | |
1⅝ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
4½ tsp | Tomato paste, canned, no salt added | |
¼ tsp | Oregano, dried | |
½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
18.70 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.20 oz (calculated)
- Temperature: 338 °F
- Mix the quark, egg and mozzarella.
- Add spices to taste, or keep as is. We like to add a bit of pepper and oregano.
- Line a baking tray. Spread the mix and level it. One baking tray can hold 3 to 4 servings.
- Bake for about 15 minutes.
- Spread some tomato sauce on the base.
- Sprinkle with oregano.
- Cover with toppings of your choice. Our favorites are salami (especially chorizo), or ham and mushrooms.
- Top with parmesan and bake until the cheese turns golden brown.
- Let cool.
- Optionally sprinkle with some salad greens, for example arugula.
- Roll up and enjoy.
- Tip: Wrapped in tin foil, you can store the finished roll in the fridge for multiple days. So this is an excellent recipe if you are meal prepping on the weekend. You also easily change it up by using other toppings.
- Calorie count408 kcal
- % of calories by macros
Fat 67.4 % 275 kcal 30.5 g Net Carbs 4.2 % 17 kcal 4.3 g Dietary Fiber 0.2 % 1 kcal 0.4 g Protein 28.2 % 115 kcal 28.7 g - Approx. WW SmartPoints™12.5
- Cholesterol 268.2 mg
- Sodium 719.1 mg
- Fat 30.5 g
- Saturated Fat 17.5 g
- Trans Fat 0 g
- Carbohydrates 4.7 g
- Dietary Fiber 0.4 g
- Total Sugars 3.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 28.7 g
- Calcium 623.9 mg
- Iron 1.4 mg
- Magnesium 33.8 mg
- Potassium 266 mg
- Zinc 3 mg
- Vitamin A (Retinol Equivalents) 333.5 mcg
- Vitamin B12 1.6 mcg
- Vitamin C 1.8 mg
- Folate 29.5 mcg
- Folic Acid 12.1 mcg