Low Sodium Italian Roll
Indulge in the fresh, wholesome flavors of a **Low Sodium Italian Roll**, a heart-healthy twist on a classic Italian favorite. Crafted with nutrient-packed whole wheat flour and infused with aromatic garlic, dried oregano, and balsamic vinegar, this savory roll is a deliciously guilt-free option for those watching their sodium intake. A vibrant filling of fresh basil, sweet cherry tomatoes, spinach, and melty low-sodium mozzarella cheese makes every bite burst with Mediterranean-inspired goodness. Perfect as a light meal, appetizer, or party centerpiece, this Italian roll is baked to golden perfection in just 25 minutes. Easy to prepare in under an hour, it achieves the ideal balance between health-conscious ingredients and comforting flavors. Whether you're catering to special dietary needs or simply savoring a delightful homemade treat, this recipe is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Instant yeast
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 tablespoon Balsamic vinegar
- 0.5 cup Fresh basil leaves
- 1 cup Cherry tomatoes
- 1 cup Low-sodium mozzarella cheese
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 cup Spinach leaves
Instructions
In a large mixing bowl, combine the whole wheat flour and instant yeast.
Add warm water, olive oil, honey, and balsamic vinegar to the dry ingredients; mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 30 minutes or until doubled in size.
While the dough is rising, prepare the filling by chopping the fresh basil leaves and slicing cherry tomatoes in halves.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down and roll it out into a rectangle approximately 12x8 inches on a floured surface.
Sprinkle the rolled dough with minced garlic, black pepper, and dried oregano, leaving a 1-inch border around the edges.
Evenly distribute the fresh basil, sliced cherry tomatoes, spinach leaves, and low-sodium mozzarella cheese over the dough.
Carefully roll the dough starting from the longer side into a tight log; pinch the seams and ends to seal.
Place the roll on a baking sheet lined with parchment paper, seam side down.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow the Italian roll to cool slightly before slicing and serving.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 29.2 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1890 mg | 145% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
