SPINACH ROLL UPS
Make and share this Spinach Roll Ups recipe from Food.com.
Provided by Whisper
Categories Spinach
Time 20m
Yield 84 roll ups
Number Of Ingredients 7
Steps:
- In medium mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.
- Spread the mixture onto each tortilla and roll it up.
- Refrigerate the rolled tortillas till ready to serve.
- Slice each roll into 1-inch servings, no more than 3 hours before serving.
SPINACH ROLL-UPS
I got this recipe from a co-worker after having them at a baby shower. They are absolutely wonderful, even if you're like me and NOT fond of spinach. They are so easy to make.
Provided by MS K
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
- Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 32.9 g, Cholesterol 11.2 mg, Fat 16.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 647.7 mg, Sugar 1.5 g
MAKE-AHEAD SPINACH PHYLLO ROLL-UPS
Keep Make-Ahead Spinach Phyllo Roll-Ups in the freezer and pop one in the oven for a quick appetizer later. These spinach phyllo roll-ups are delicious.
Provided by My Food and Family
Categories Home
Time 50m
Yield 15 servings or 5 logs, 3 servings each
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients until blended.
- Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
- Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
- Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
- Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 1 g, Protein 5 g
SPINACH ROLL-UPS
These pretty pinwheels capture the classic flavor of spinach dip served in a bread bowl. -Patty Koepp, Marquette, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 14 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241 calories, Fat 18g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 492mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
LASAGNA ROLLS
Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450 degrees F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
SPINACH-BACON ROLL-UPS
Categories Cheese Leafy Green Onion Pork Appetizer Bake Summer Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.
- Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving 1/2-inch border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.
- Preheat oven to 400°F. Remove plastic; slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4-inch-thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes.
SPINACH AND CHEESE PIZZA ROLL-UPS
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 2 main-course or 4 first-course servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Lightly dust a baking sheet and work surface with flour.
- Roll the dough into a rectangle about the size of the baking sheet (13 by 18 inches).
- In a large bowl, combine the spinach, mozzarella and garlic. Toss to combine. Evenly sprinkle over the dough, leaving about a 1-inch border all the way around. Dot the mixture with the ricotta cheese and sprinkle with salt and pepper.
- Roll the dough into a log, starting at a short end. Tuck any filling that may have fallen out back into the roll. Transfer the log seam-side down to the prepared baking sheet. Drizzle with olive oil and bake until golden brown and puffed, 25 to 30 minutes.
- Remove from the oven, let cool slightly, then slice into rounds and serve with marinara sauce.
BEEF AND SPINACH ROLL-UPS
Make and share this Beef and Spinach Roll-Ups recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 20m
Yield 24 appetizers
Number Of Ingredients 7
Steps:
- Mix mayonnaise and garlic powder in a small bowl; spread mixture evenly over tortillas.
- Top tortillas with layers of spinach, beef, cheese, and tomato; roll up tightly.
- Trim ends from rolls; cut each roll into 12 slices; secure with toothpicks.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 37.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 4, Sodium 58.4, Carbohydrate 3.9, Fiber 0.3, Sugar 0.4, Protein 1.9
SPINACH AND RICOTTA CHEESE ROLL-UPS
Make and share this Spinach and Ricotta Cheese Roll-Ups recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Oven
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees.
- Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
- Mix the spinach with the melted butter; set aside.
- In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
- Mix the spinach in the ricotta mixture, mix well to combine.
- Spread the mixture onto a cooked lasagna noodle; roll up.
- Repeat with the remaining noodles.
- Lay the rolled noodles into a prepared greased baking dish, seam-side down.
- Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
- Sprinkle with Parmesan chees (any amount desired).
- Bake for 30 minutes.
- *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.
Nutrition Facts : Calories 430.4, Fat 26, SaturatedFat 15.1, Cholesterol 148.1, Sodium 520.2, Carbohydrate 28, Fiber 1.8, Sugar 4.9, Protein 21.4
LASAGNA SPINACH ROLL UPS
With five kinds of cheese, these pasta roll-ups are so flavorful. Keep them in mind when you want an impressive main course for special guests.-Mary Jane Jones, Williamstown, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up., For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan., Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 496 calories, Fat 34g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 816mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SURF & TURF SPINACH ROLL UPS
This is a different take on the usual spinach roll up appetizer. Very tasty. NOTE: Should your yogurt be loose or runny, drain for a couple of hours in a coffee filter set in a strainer to get rid of some of the excess moisture.
Provided by Mysterygirl
Categories Spinach
Time 5m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise and spices.
- Mix well.
- Stir in spinach until well blended.
- Add dried beef and crab meat.
- Divide evenly and spread over the 12 tortillas.
- Roll each tortilla up jelly-roll style.
- Wrap tighly with plastic wrap.
- Refrigerate overnight to allow the flavors to meld.
- To serve, slice each tortilla into 6 slices and arrange on a platter.
Nutrition Facts : Calories 57.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.1, Sodium 184.2, Carbohydrate 9.5, Fiber 1.1, Sugar 1.1, Protein 1.7
SPINACH LASAGNA ROLL UPS
Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.
Provided by Chickentarian
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
- Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
- Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g
EASY SPINACH-BACON TORTILLA ROLL-UPS
These are SOOO DELICIOUS! Perfect to serve at a get together or for a weekend snack. Plan ahead the stuffed tortillas must be chilled for about about 5 hours before slicing to firm up and blend the flavors. If you slice the rolls into about 3/4-inch slices you should get about 28-30 slices, this recipe can easily be doubled. Prep time includes chilling time. Just to let you know, I have even stuffed, rolled and sliced the tortillas then froze the slices until ready to be baked, it's a huge time-saver if you are serving them for a get together as everything is done in advance, there great to have handy in your freezer for a snack also. The water chestnuts are optional, I like to add them in!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 6h7m
Yield 28-30 serving(s)
Number Of Ingredients 11
Steps:
- Cook the spinach in boiling water for about 8-10 minutes; drain and place in a bowl to cool.
- When the spinach is cool enough to handle squeeze out any excess moisture with hands, then place in a large bowl.
- Add in all remaining ingredients with crumbled bacon except the tortillas; mix well to combine and adjust seasoned salt, pepper and cayenne to taste.`.
- Heat 1 tortilla in a large skillet over high heat until warm and pliable (about 1 minute per side).
- Spread 1/3 of the filling over the warmed tortilla leaving 1/2-inch border.
- Roll up tightly enclosing the filling.
- Wrap the roll in plastic wrap.
- Repeat with remaining 2 tortillas and filling, the cover each one with plastic wrap.
- Refrigerate the rolls for about 2 hours or up to 4 hours until the filling is very firm.
- Set oven to 400 degrees.
- Remove the plastic wrap, then slice off the uneven ends or the rolls.
- Slice the rolls crosswise on a slight diagonal into about 3/4-inch thick (at this point you can freeze the slices to bake at a later time).
- Arrange on a large baking sheet.
- Bake until heated through (about 7 minutes).
SPINACH LASAGNA ROLL-UPS
One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.
Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.
SPINACH ROLLS WITH PUFF PASTRY
A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.
Provided by cassandra
Categories Appetizers and Snacks Pastries
Time 45m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 9.7 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 97.1 mg, Sugar 0.4 g
SPINACH-CHORIZO LASAGNA ROLL-UPS
Watch our video and learn how to make cheesy spinach lasagna roll-ups! These are the ultimate spinach lasagna roll ups for the whole family!
Provided by My Food and Family
Categories Pasta
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine first 5 ingredients; stir in 1 cup mozzarella. Spread onto noodles, adding about 1/3 cup to each; roll up.
- Mix sauce and crushed pepper; spread 1/2 cup onto bottom of 13x9-inch baking dish. Add lasagna rolls, seam sides down; cover with remaining sauce and mozzarella.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
SPINACH LASAGNA ROLLS
Everything you love about lasagna: pasta, spinach and sauce, plus three kinds of cheesiness, all rolled up into one perfect bundle of gooey goodness.
Provided by My Food and Family
Categories Pasta
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until blended; spread onto noodles. Roll up tightly.
- Place, seam sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
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