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Ingredients
- 270 g Blätterteig aus dem Kühlregal (z. B. Vollkornblätterteig von Tante Fanny)
- 60 g Parmesan in Stücken
- 10 g Basilikum abgezupft
- 30 g getrocknete Tomaten, in Öl abgetropft, in Streifen
- 120 g Fenchel geviertelt, Strunk entfernt, in feinen Scheiben
- 2 Eier
- 120 g Schmand
- 3 Prisen Salz
- 2 Prisen Pfeffer
- 10 g Pinienkerne
- Nutrition
- per 1 Stücke
- Calories
- 380 kcal / 1588 kJ
- Protein
- 11 g
- Fat
- 27 g
- Carbohydrates
- 26 g
- Fibre
- 2 g
- Saturated Fat
- 9 g
- Sodium
- 378 mg
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