Spinach-potato Roll
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | Pepperidge farm pastry | |
| sheets – 1 sheet | ||
| 2 | Frozen chopped spinach | |
| 2 | Potatoes | |
| 2 | t | Salt |
| 1 | t | Black pepper |
| 1/2 | c | Pareve milk, coffe rich |
| 1/2 | Onion soup mix |
INSTRUCTIONS
Cook spinach in the microwave and set aside to cool. Squeeze out all excess liquid. Cook potatoes in microwave until very soft. Mash and set aside. Combine all ingredients (not pastry) and mix well. Adjust seasonings to your taste and if the mixture is too liquidy, add 1/2 cup seasoned breadcrumbs. Spread on the rectangular sheet of dough and roll up jelly-roll fashion. Brush top with beaten egg and throw some sesame seeds on top. Bake in 375 degree oven until brown and crusty on top. Wait until it cools slightly to slice it. Posted to JEWISH-FOOD digest V97 #039 by cneuman1@juno.com (earol neuman) on Feb 04, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4671.8mg
Potassium: 1460.3mg
Carbohydrates: 60.7g
Fiber: 8g
Sugar: 2.7g
Protein: 7.1g