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
SPINACH-CHEDDAR PINWHEELS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 pinwheels
Number Of Ingredients 0
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 CHEDDAR HOLIDAY ROLLS
We layer spinach, sharp Cheddar and scallions on a sheet of refrigerated crescent dough, and stud it with roasted red peppers for a festive pop of color. Rolled into a log, sliced into rounds and baked until golden, these pinwheels resemble holiday wreaths, and will be a welcome addition to your holiday breadbasket without laboring over time-consuming dough.
Provided by Food Network Kitchen
Time 40m
Yield 8 rolls
Number Of Ingredients 7
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
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.
SPINACH MEAT ROLL
We love the spinach, ham and cheese swirled in every slice. Sometimes I serve it with spaghetti sauce and pasta.-Gail Buss, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, lightly beat the eggs; add bread crumbs, ketchup, milk, 1/2 teaspoon salt, pepper and oregano. Add beef and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x10-in. rectangle. Cover with spinach to within 1/2-in. of edges. Sprinkle with remaining salt. Top with ham and 1-1/2 cups cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends; place with seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hour and 10 minutes. Top with remaining cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
SPINACH ROLLS
This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company. The water chestnuts give these a nice crunch.
Provided by Chilicat
Categories Spinach
Time 15m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Squeeze all moisture from spinach.
- In a bowl, combine spinach, sour cream, mayonnaise, bacon bits, dressing mix, onions and water chestnuts; mix well.
- Spread evenly over tortillas and roll tortillas tightly.
- Chill overnight.
- Slice into 1-inch pieces.
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 ROLLS
These appetizers are very easy to make, yet always get rave reviews. It is a combination of the ranch dressing mix and bacon bits that makes them exciting. Make sure that you are using the real bacon, and not the hard bacon bits.
Provided by Leilani
Categories Vegetable
Time 10m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Defrost spinach and squeeze out water.
- Mix all ingredients together.
- Spread on tortillas to about 1/2" from edge.
- Roll.
- Refrigerate overnight, or at least 6 hours.
- Cut into 1"inch pieces.
PUFF PASTRY SPINACH ROLL
Number Of Ingredients 0
Steps:
- For 6 to 8 people, use the same filling of spinach and feta cheese as in the Creamy Fillo Spinach Pie (page 179).
- Cut 10 ounces puff pastry in half and roll each half into a long rectangle about 9 inches × 12 inches. Roll it out on a floured surface with a floured rolling pin. Keep turning the sheet of pastry over and over, dusting it with flour each time until it is very thin. Spread the filling in the middle in a band 9 to 9 1/2 inches wide to about 1 inch from the short ends at the top and bottom. Fold one side of the pastry over the filling, then fold the other side over the first, making a long parcel. Press the ends firmly to seal them. Place the two parcels on a greased baking dish, folded side down, brush with an egg yolk mixed with a drop of water, and bake in the oven preheated to 375°F for 35 minutes, until puffed up and golden. Serve hot.
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- Thaw the spinach and squeeze out the water (you can use a strainer). To speed up the thawing process, you can microwave the spinach for a few minutes.
- Place parchment paper on a baking sheet and spray with cooking spray. Transfer the spinach mixture to the sheet and press it flat, about 10×12 inches in size and roughly ½ an inch thick.
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