Canneloni crepes

Yield: 10 servings

Measure Ingredient
½ pounds Ground chuck
¼ cup Onion; chopped
¼ cup Celery; chopped
¼ cup Carrot; shredded
1 \N Garlic clove, small; minced
½ pack Spinach, frozen
2 tablespoons Wine, dry white, italian
1 tablespoon Parmesan; grated
1 \N Egg; beaten
½ teaspoon Basil, dried
¼ teaspoon Or#gano, dried
¼ tablespoon Salt
\N \N Light cr#pes
\N \N Pam spray
½ cup Milk, skim
2 tablespoons Flour
½ cup ;Water
½ teaspoon Chicken bouillon granules
⅛ teaspoon Salt
1 dash Pepper, white
½ cup Mozzarella; shredded
\N \N Parsley, fresh; chopped
\N \N --- Southern Living magazine

Combine ground chuck, onion, celery, carrot, and garlic in a skillet; cook over medium heat until meat is browned, stirring to crumble beef. Drain mixture in a colander, and pat dry with paper towels.

Wipe pan drippings from skillet; return beef mixture to skillet. Thaw and drain spinach; press between paper towels to remove excess liquid. Add spinach, wine, Parmesan, egg, basil, or#gano, and salt; stir well. Spoon 3 tablespoons meat mixture down the center of each cr#pe; fold sides over, and place seam side up in a 13"x9"x2" baking dish coated with Pam. Set aside.

Combine milk and flour in a small saucepan, stirring until smooth. Add water, bouillon granules, and seasonings. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. Pour sauce over cr#pes. Cover and bake at 375 degrees for 20 minutes.

Sprinkle with mozzarella and bake uncovered an additional 5 minutes.

Serve garnished with parsley sprigs.

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