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Jerry Bridges
Canneloni Crepes
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(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy, Meats
Italian
Italian
10
Servings
INGREDIENTS
1/2
lb
Ground chuck
1/4
c
Onion; chopped
1/4
c
Celery; chopped
1/4
c
Carrot; shredded
1
Garlic clove, small; minced
1/2
pk
Spinach, frozen
2
tb
Wine, dry white, italian
1
tb
Parmesan; grated
1
Egg; beaten
1/2
ts
Basil, dried
1/4
ts
Or#gano, dried
1/4
tb
Salt
Light cr#pes
Pam spray
1/2
c
Milk, skim
2
tb
Flour
1/2
c
;Water
1/2
ts
Chicken bouillon granules
1/8
ts
Salt
1
ds
Pepper, white
1/2
c
Mozzarella; shredded
Parsley, fresh; chopped
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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