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Brooklyn Ricotta Roll

Brooklyn Ricotta Roll
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Serves 2| Hands-On Time: | Total Time:



  1. Heat oven to 450º F.
  2. Slice the rolls in half horizontally. Hollow them out by removing most of the soft crumb from the tops and bottoms.
  3. Distribute the mozzarella evenly inside each of the 4 hollowed-out halves. Place 1/3 cup of the ricotta into each bottom half. Top each bottom half with 3 basil leaves. Put the 2 halves of the rolls back together and wrap each sandwich in foil. Bake until the outsides are crispy and the cheeses are melted, 25 minutes. Let cool 5 minutes. Slice in half and serve.
By August, 2004

Nutritional Information

  • Per Serving
  • Calories 341
  • Calcium 391mg
  • Carbohydrate 18g
  • Cholesterol 72mg
  • Fat 20g
  • Fiber 1g
  • Iron 1mg
  • Protein 21mg
  • Sat Fat 12g
  • Sodium 460mg
What does this mean? See Nutrition 101 .

Quick Tip

Ricotta, blue cheese, feta and fresh goat cheese
Think of this as the sandwich version of white pizza. Use the freshest ricotta you can buy.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.