I made some out of egg roll wrappers and some out of crepes- both were good
INGREDIENTS: (makes about 15 rolls)
6 crepes
9 egg roll wrappers (or use 15 egg roll wrappers if you skip the crepes)
1 big jar pasta sauce
filling:
1 pkg frozen chopped spinach, thawed/drained
15oz ricotta
1 egg
8oz shredded mozzarella, save some extra for topping
4oz shredded italian/provel cheese
4oz cream cheese/neufchatel, softened
4oz grated parmesan
dash of dried parsley
dash of garlic powder
DIRECTIONS: (I filled a 9x13" and an 8x8" baking dish)
Preheat oven to 375F.
Mix filling ingredients in a bowl.
(Optional) make crepes.
Spread some pasta sauce in bottom of pan(s).
Spread spinach mixture at the end of each crepe/egg roll, and roll up tightly.
Lay each roll in dish, then top with remaining pasta sauce, then sprinkle with shredded cheese.
Bake, covered with foil for 20min. (slightly longer if refrigerated beforehand).
We served these with grilled Guinness brats, and chicken breast filets that I marinated in a mixture of: McCormick garlic&herb marinade packet, lemon juice, red wine vinegar, ranch dressing, honey, maple syrup, brown sugar, minced garlic.
more photos:
