Surf Turf Spinach Roll Ups Recipes

SURF & TURF SPINACH ROLL UPS

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.

SURF 'N TURF FOIL PACKS

Steps:

• Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.
• Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
• Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
• Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

SPINACH ROLL-UPS

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.

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 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.

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.