Cannelloni

INGREDIENTS

INSTRUCTIONS

Thaw the two loaves of dough. Divide each loaf into 5 parts and pull each
part into a square. Ladle 1/3 to 1/2 cup spaghetti sauce onto the center of
each square. Place half a slice of mozerella, folded to fit, on top of the
sauce. Fold the dough over to form a turnover and pinch edges to seal.
Place another half slice of cheese on top of each turnover and wrap each
packet in a sandwich bag. Freeze in freezer bags with 5 turnovers per bag,
including some extra sauce in a sealed bag (I froze 2 per bag and split the
remaining sauce between each of five bags, because it's just me eating them
). These turnovers are easier to handle if baked while still frozen (you
have to let them thaw a little to get the cheese off the top). Remove the
cheese slices from the tops of the turnovers. Place the turnovers on a
greased baking sheet and bake at 350F for about 20 minutes, until golden
brown. Add the cheese slices to the top during the last 5 minutes of
baking. Serve with extra warm sauce ladled on top.
>From "Once a Month Cooking" by Mimi Wilson & Mary Beth Lagerborg
Serving Ideas: Tossed salad and fresh asparagus or broccoli
Per serving: 144 Calories; 11g Fat (70% calories from fat); 10g Protein; 1g
Carbohydrate; 41mg Cholesterol; 188mg Sodium
Recipe by: Mimi Wilson & Mary Beth Lagerborg Posted to MC-Recipe Digest V1
#743 by Elisabeth Johnston <ejohn03@emory.edu> on Aug 14, 1997

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