Cheese And Spinach Rolls Recipes

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SPINACH ROLL-UPS



Spinach Roll-Ups image

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

1 cup mayonnaise
1/2 cup sour cream
3 ounces cream cheese, softened
6 green onions, chopped
1/3 cup crumbled cooked bacon
1 envelope ranch salad dressing mix
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
6 flour tortillas (8 inches), warmed

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 RICOTTA ROLLS



Spinach Ricotta Rolls image

A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below. Some people like to serve this with tomato sauce.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Party Food

Time 35m

Number Of Ingredients 12

250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
400 g / 13 oz firm ricotta ((Note 2))
¾ cup grated parmesan
1 ½ cups shredded cheese ((cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack))
1 egg
1 large garlic clove (, minced)
Pinch of nutmeg ((fresh grated or powder))
¼ - ½ tsp salt
Black pepper
3 sheets puff pastry ((Note 3))
1 egg (, beaten)
Sesame seeds ((optional))

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.

Nutrition Facts : ServingSize 63 g, Calories 202 kcal, Carbohydrate 12.6 g, Protein 6.8 g, Fat 13.9 g, SaturatedFat 5.1 g, Cholesterol 27 mg, Sodium 180 mg, Fiber 0.6 g

SPINACH ROLLS WITH PUFF PASTRY



Spinach Rolls with Puff Pastry image

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

2 tablespoons vegetable oil
1 clove clove garlic, minced, or more to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt to taste
1 (4 ounce) package crumbled feta cheese
3 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds

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-CHEDDAR PINWHEELS



Spinach-Cheddar Pinwheels image

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.

CHICKEN EGG ROLLS WITH SPINACH



Chicken Egg Rolls with Spinach image

These chicken egg rolls have a bit of tasty twist, prepared with garlic chicken, spinach, gouda cheese, plus a red pepper salsa for dipping!

Provided by Ingrid Beer

Categories     Appetizer

Time 1h

Yield 20 chicken egg rolls

Number Of Ingredients 20

1 pound skinless, boneless chicken breast, minced very finely
2 cloves garlic, pressed through garlic press
Salt
Black pepper
Peanut or avocado oil, plus more for frying
2 cups fresh, baby spinach leaves, chopped
1 tablespoons chopped, flat-leaf parsley
1 tablespoons chopped cilantro
1/4 cup grated parmesan cheese
Pinch red pepper flakes
1 tablespoon cornstarch
3 tablespoons water
10 egg roll skins (8 x 8 inch size), cut in half on the bias to create 20 triangles
1 1/4 cup grated gouda cheese
1 (14.5 ounce) can organic diced and fire-roasted tomatoes
1/4 cup roughly chopped roasted red peppers (good quality, from a jar)
1 clove garlic
1 tablespoon parsley
1 tablespoon cilantro
Salt (to season the salsa)

Steps:

  • To begin, prepare the red pepper salsa: place all ingredients up to and including the cilantro into the bowl of a food processor, add in a couple of good pinches of salt, process until smooth, then check to see if any additional salt is needed. Keep cold, or serve at room temp.
  • To prepare your filling, add your minced chicken to a medium-size bowl, and to it add the 2 garlic cloves and a couple of good pinches of salt and black pepper, then toss these ingredients together until well coated.
  • Place a large non-stick skillet over medium-high heat, and drizzle in a little of the oil; once the pan is hot, add in the chicken and saute until cooked through, about 2-3 minutes. Using a slotted spoon, scoop the chicken out of the pan, leaving the juices behind, and spoon into a paper towel-lined plate or bowl to cool completely.
  • Once the minced chicken has completely cooled, add it to a large bowl; then, add in the chopped spinach, parsley, cilantro, parmesan and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well. Taste to check if any additional salt or pepper is needed.
  • Line a large baking sheet with parchment paper, and set it nearby.
  • Whisk together the cornstarch and the water to create a slurry, as you will use this to seal your egg rolls closed, and set this aside.
  • To roll your egg rolls, take a triangle (half of an egg roll skin) and place it in front of you with the point facing upward; add 2 tablespoons of your chicken filling into the center along the bottom part of your triangle, and shape it into a log shape. Sprinkle about a teaspoon or so of the gouda cheese over that.
  • Next, fold the bottom left corner toward the center, then the right corner, making what looks like a little envelope; next, roll upwards as tightly as you can, and tuck as you go (try not to leave any air gaps or bubbles,); then, dab the top corner with a little cornstarch slurry and seal.
  • Place the egg rolls on the parchment-lined baking sheet, keeping them covered with a piece of plastic wrap so they don't dry out, and repeat until all are rolled.
  • Heat about 3 cups of the oil in a small pot or sauce pan, and bring up to 360°; then, carefully add about 3 egg rolls at a time to the hot oil, and fry for about 4 minutes. Drain on a wire rack to maintain crispness.
  • Serve the chicken egg rolls nice and hot, with the red pepper salsa on the side for dipping.

Nutrition Facts : Calories 380 (per 3 egg rolls with 1/4 cup salsa)

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