Side Items

Spinach, Ricotta and Sundried Tomato Roll is for Side Dish.

Spinach, Ricotta and Sundried Tomato Roll takes several minutes to prepare.

Spinach, Ricotta and Sundried Tomato Roll takes several minutes to cook.

Spinach, Ricotta and Sundried Tomato Roll makes 5 servings.

The ingredients for Spinach, Ricotta and Sundried Tomato Roll are:

? Egg, fresh, 2 large
? *Egg Beaters 100% liquid egg white, 9 tbsp
? *Cream cheese light Lucerne 50 grams
? *Flour, white, 3 tbsp
? Baking Powder, one pinch
? Spinach, 400 grams, cooked and chopped
? Garlic, 3 cloves, minced
? *Bari Light Ricotta Cheese, 325 gram(s)
? Nutmeg, ground, 0.1 tsp
? Thyme, ground, 0.25 tsp
? *Grana Padano Cheese (Nuova Castelli Brand), 50 gram(s), grated
? *Tomato, sundried, 20 gram(s), not oil-packed, rehydrated in boiled water and minced

Here is how you make Spinach, Ricotta and Sundried Tomato Roll:

1. Combine eggs, Egg Beaters, cream cheese, flour and spinach. Spread into a parchment-lined 9 x 14 baking dish and cook in an oven that has been preheated to 350. Cook for about fifteen minutes.2. While spinach cooks, mix garlic, ricotta, nutmeg and thyme.3. Remove spinach from oven and allow to cool. 4. Place a piece of parchment on your counter and sprinkle the grana padano onto the paper.5. Invert cooked spinach onto the grana padano, then peel off the top parchment. 6. Spread ricotta mixture over the spinach form, leaving at least 1" uncovered around every edge. Top with sundried tomatoes.7. Carefully use the bottom layer of parchment to roll the spinach into a 14" log.8. Chill to set and serve cold, at room temperature or warm. Serving Size:?Serves five.

The nutritional information for Spinach, Ricotta and Sundried Tomato Roll is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 246.0

• Total Fat: 12.6 g
• Cholesterol: 121.7 mg
• Sodium: 484.9 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.0 g
• Protein: 16.1 g

The dietary needs meet for Spinach, Ricotta and Sundried Tomato Roll is Vegetarian