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-FILLED MEDITERRANEAN MEAT ROLL
Provided by Marian Burros
Categories main course
Time 40m
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the filling, cook the onion in the oil in a small skillet over medium heat 2 to 3 minutes or until tender. Add pine nuts and garlic. Cook, stirring frequently, for 2 to 3 minutes or until garlic is browned. Reduce heat to medium. Stir in spinach and seasonings; cook an additional 1 minute or until thoroughly heated. Remove from heat; cool slightly. Stir in cheese.
- Preheat oven to 350 degrees. In large bowl, combine all meat roll ingredients except the pinenuts and green onions; mix well. On foil or waxed paper-lined surface, pat meat mixture to form a rectangle (12 inches by 10 inches). Spread filling mixture evenly over top to within one inch of edges. Starting from short end, roll up meat tightly to enclose filling, using foil as a guide. Pinch edges and ends to seal.
- Place wire rack in baking pan (15 inches by 10 inches by 1 inch). Cover rack with foil; pierce foil in several places with knife to allow grease to drain as meat cooks. Place meat roll, seam side down, on foil-lined rack. Press the pine nuts onto top of meat roll. Bake for 30 minutes. Cover loosely with foil. Insert meat thermometer through foil and into center of loaf. Bake an additional 35 to 50 minutes or until meat is thoroughly cooked and meat thermometer registers 160 degrees. Let stand 15 minutes before slicing. Garnish with green onions.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 22 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 14 grams, Sodium 645 milligrams, Sugar 6 grams, TransFat 0 grams
CHARRED BEEF AND SPINACH HAND ROLL
Steps:
- Preheat 2 cast iron pans. Coat the beef with oil then well in salt. Mix the peppercorns together and roll the beef in it. Coat well. When pans are screeching hot, place the beef in one and place the second pan on top, pressing down. This is called doing a "Pittsburgh". When the top and bottom get blackened, remove and let rest 3 minutes before slicing into 1/8-inch slices. Cut nori in half lengthwise. In a bowl, whisk together juice, soy and oil. Toss with spinach, reserve.
- In a small bowl, mix together wasabi and creme fraiche. Using wet hands, lightly pat rice on bottom half of nori, 1/4-inch thick. Place 2 or 3 slices of beef on the rice. Place a small mound of salad diagonally across the rice from the top left corner to the bottom right. Drizzle with wasabi mixture on top of salad. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.
- Serve on small bed of salad or eat on the go.
- Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
SPINACH MEAT ROLL
Make and share this Spinach Meat Roll recipe from Food.com.
Provided by Shahana
Categories Meat
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except spinach in bowl; Turn onto sheet of wax paper or foil.
- Shape into rectangle 12 X 10 inches.
- Arrange spinach leaves evenly on meat leaving 1/2 inch margin around edges.
- Carefully roll up meat, beginning at narrow side and using paper to lift meat.
- Press edges and ends of roll to seal.
- Place in baking dish on middle rack of oven.
- Bake uncovered at 350°F for 1 hour and 15 minutes.
- Remove from oven and let stand for 2 minutes before slicing.
Nutrition Facts : Calories 239, Fat 7.9, SaturatedFat 3.5, Cholesterol 93.2, Sodium 183, Carbohydrate 4.5, Fiber 1.1, Sugar 0.5, Protein 35.6
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 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.
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
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