Ricotta Bombs prepared with Tre Stelle® Traditional Ricotta CheesePrep Time:
20 minutes Ready In:
30 minutes or less Serves:
1 tub | 475 g Tre Stelle® Traditional Ricotta Cheese, drained 1 cup | 114 g Tre Stelle® Parmesan Cheese, grated 1 lb Italian sausage, casing removed and broken into crumbles 2 tbsp Italian seasoning 1 tsp fennel seeds pinch red pepper flakes 1 clove garlic, peeled and minced salt and freshly ground black pepper 1 cup fresh baby spinach, tightly packed 2 | 391 g cans refrigerated pizza dough 1 large egg, beaten Tre Stelle® Parmesan Cheese, Italian Seasoning Marinara sauce for dipping
In a medium skillet over medium-high heat add sausage, Italian seasoning, fennel seeds, red pepper flakes, garlic, salt and pepper. Cook until brown – approximately 5 minutes. Remove from heat and drain. Using same skillet add spinach and cook until wilted – approximately 2 minutes; drain any residual liquid and set aside. In a medium bowl combine sausage, spinach, Ricotta and Parmesan Cheese; stir to combine. Preheat oven to 400ºF (200ºC). Cut each dough equally into 12 squares. Fill the centre with a heaping teaspoon of filling; fold the edges over to form a ball and dot edges with water, press seams to seal. Place on parchment lined baking sheets 2” apart. Brush with beaten egg and sprinkle with Italian seasoning and additional Parmesan Cheese. Bake for 20 minutes or until golden brown. Serve with Marinara. sauce for dipping (optional).