Spinach Rollups Recipes

SPINACH LASAGNA ROLL-UPS

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.

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.

LASAGNA SPINACH ROLL-UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry.
• In a large skillet saute in butter the red bell pepper, mushrooms and onion until tender. In a bowl combine the sauteed vegetable mixture, cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese and pepper; mix well.
• In a large skillet, heat tomato sauce, marjoram, sugar and garlic powder for 5 minutes.
• Spread 1/3 cup filling on each noodle. Roll up and place in greased 9x13 baking dish. Pour tomato sauce mixture over lasagna rolls. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cover and bake in a preheated oven for 40 minutes.

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 ROLL UPS

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 LASAGNA ROLL UPS

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.

SPINACH CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness; layer with spinach and cheese. Roll up and secure with toothpicks. In a shallow microwave-safe bowl, melt 1 tablespoon butter. Place bread crumbs in another bowl. Dip chicken in butter, then roll in crumbs. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. , In a small saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from roll-ups; serve with sauce.

SPINACH SOLE ROLL-UPS

Steps:

• In a small bowl, combine the spinach, onions and sour cream. Spread into an ungreased 13-in. x 9-in. baking dish. , Cut sole fillets into 6-in. x 2-in. strips; carefully roll up and secure with toothpicks. Place over spinach mixture. Sprinkle with lemon-pepper. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork., In a saucepan, combine cornstarch and water until smooth. Gradually add tomatoes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard toothpicks from roll-ups. Spoon tomato sauce over roll-ups and spinach mixture.

SPINACH ROLLS

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 PHYLLO ROLL UPS

Steps:

• Preheat to 375F degrees.
• Combine all ingredients except dough until well blended.
• Work with one sheet of phyllo at a time and keep the waiting sheets covered with a damp paper towel or plastic wrap, etc -- to keep from drying out.
• Brush one sheet of phyllo dough with melted butter or spray with cooking spray- butter flavored is best.
• Repeat process stacking the newly buttered/sprayed sheets on top of the other until you have three sheets buttered/sprayed stacked together.
• Spread one third of spinach mixture along one short side of the dough.
• Fold the sides in about 1 or 2 inches to keep filling inside and roll up to make a log shape.
• Repeat method using the remaining dough and filling to make two more logs.
• Spray or butter tops of logs and score diagonally at 1 nch intervals to keep dough from cracking.
• Place logs on baking sheet and bake for 25 minutes or until golden brown.
• Place on cutting board and cut each log into 10 slices with a serrated knife.
• Note: You can freeze uncooked logs for later use. When ready to serve, remove 10 minutes before baking and then follow baking directions.