Canneloni crepes

10 servings

Ingredients

QuantityIngredient
½poundsGround chuck
¼cupOnion; chopped
¼cupCelery; chopped
¼cupCarrot; shredded
1Garlic clove, small; minced
½packSpinach, frozen
2tablespoonsWine, dry white, italian
1tablespoonParmesan; grated
1Egg; beaten
½teaspoonBasil, dried
¼teaspoonOr#gano, dried
¼tablespoonSalt
Light cr#pes
Pam spray
½cupMilk, skim
2tablespoonsFlour
½cup;Water
½teaspoonChicken bouillon granules
teaspoonSalt
1dashPepper, white
½cupMozzarella; shredded
Parsley, fresh; chopped
--- Southern Living magazine

Directions

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.