Cheese And Spinach Rolls Food

SPINACH CHEDDAR HOLIDAY ROLLS

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch baking sheet with parchment paper.
• Unroll the crescent dough (do not separate into individual pieces) and pat into an 8-by-12-inch rectangle, gently pressing the seams closed. Brush evenly with the mustard and then then top with the spinach, Cheddar, scallions and peppers, leaving a 1/2-inch border all the way around. Sprinkle with 1/2 teaspoon salt.
• Starting with a short side, roll the dough sheet into a log. Slice into 8 pinwheels and transfer to the prepared baking sheet. Bake until golden, 18 to 20 minutes.

SPINACH ROLL-UPS

Steps:

• In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.

SPINACH AND CHEESE PORK ROLL RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
• Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
• Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
• Preheat oven to 425°F (220°C).
• Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
• Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
• Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
• Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
• Roast at 425°F (220°C) for 45 minutes, or until the internal temperature reads 145°F (65°C) for medium rare or 160°F (70°C) for medium.
• Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
• Serve with carrots, onions and potatoes.
• Enjoy!

SPINACH-CHEDDAR PINWHEELS

Steps:

• Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

SPINACH ROLLS WITH PUFF PASTRY

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

SPINACH AND CHEESE BISCUIT ROLLS

Steps:

• Preheat oven to directions on the crescent roll dough.
• Unroll the crescent roll dough until it is flat.
• Spread the cream cheese in a medium-thickness, even layer over the dough.
• Sprinkle frozen spinach liberally on top of the cream cheese.
• Roll the dough back together tightly, smooth edges of dough to keep any cracks from forming. Once rolled, slice into even pieces, smooth edges again. *To make slicing easier, you can put roll the dough into some foil and put it in the freezer for 10 minutes or so.
• Place slices on an ungreased cookie sheet, and bake according to directions on the dough package. Remove, let cool, and watch them disappear!

CREAM CHEESE SPINACH STUFFED CHICKEN ROLLS

Steps:

• Heat oven to 375 degrees.
• Flatten the chicken breast to about 1/4-inch thickness.
• In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
• Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
• Mix together the melted butter with garlic powder; set aside.
• Spoon equal amounts of mixture across the narrow end of each breast.
• Roll up jelly-roll style, and secure with toothpicks.
• Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
• Place into a buttered baking dish, seam-side down.
• Drizzle with butter/garlic mixture.
• Bake for about 30 minutes.

SPINACH AND CHEESE LASAGNA ROLLS

Steps:

• In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.