Spinach Sole Roll Ups Recipes

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SOLE ROLLS WITH SPINACH AND LEMON SLICES



Sole Rolls with Spinach and Lemon Slices image

In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 teaspoon olive oil
1 shallot, minced
3/4 pound spinach, stems removed
Pinch of coarse salt
Freshly ground pepper
1 large lemon, washed
1 tablespoon finely chopped almonds
1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
4 fillets (4 ounces each) gray sole, lemon sole, or flounder
1/4 cup dry white wine

Steps:

  • Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
  • Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
  • Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

Nutrition Facts : Calories 152 g, Cholesterol 57 g, Fat 5 g, Fiber 3 g, Protein 22 g, Sodium 236 g

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

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

12 uncooked lasagna noodles
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups whole-milk ricotta cheese
2-1/2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (24 ounces) meatless pasta sauce

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 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 ROLL-UPS



Spinach Roll-Ups image

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

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
½ cup bacon bits
3 tablespoons chopped onions
10 (12 inch) flour tortillas

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 LASAGNA ROLL UPS



Spinach Lasagna Roll Ups image

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

8 lasagna noodles
1 tablespoon olive oil
2 large cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1 (14 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese, or to taste

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

SPINACH SOLE ROLL-UPS



Spinach Sole Roll-Ups image

"This is an unusual but delicious combination of ingredients," says Dixie Terry of Goreville, Illinois. "For a great company meal, I serve it with a chilled green bean salad and sliced French bread that's been spread with butter and dried basil, then baked. A strawberry ice cream pie makes a delicious dessert."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
1/2 cup sliced green onions
1/3 cup sour cream
1-1/4 pounds sole fillets
Lemon-pepper seasoning
1 tablespoon cornstarch
1 tablespoon water
1 can (14-1/2 ounces) stewed tomatoes, undrained

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.

Nutrition Facts : Calories 213 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 388mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

SPINACH-FILLED FISH ROLLS



Spinach-Filled Fish Rolls image

Discover a whole new way to roll up color and flavor in good-for-you fish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 pound sole, orange roughy or flounder fillets
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed
Lemon wedge, if desired

Steps:

  • Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. If fish fillets are large, cut into 4 serving pieces.
  • Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard; spoon onto each roll. Sprinkle with crushed croutons.
  • Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fiber 0 g, Protein 20 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 360 mg

SPINACH ROLL UPS



Spinach Roll Ups image

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

2 (10 ounce) packages frozen spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/2 cup bacon bits
chopped onion
1 (10 count) package 10-inch flour tortillas

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.

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