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Receta Parmesan Spinach Roll Ups Patricia Gullo Pillsbury Bake Off 2000
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Ingredientes
- 1 x egg
- 2 pkt Pillsbury Refrigerated Parmesan 10.6 ounce pkg
- Â Â Breadsticks
- 1 lb Green giant Frzn Cut Leaf Spinach thawed & squeed to
- Â Â drain*
- 2 ounce mozzarella cheese shredded 1/2 c.
- 1 tsp lemon juice
- 1 Tbsp. Pillsbury BEST All Purpose or possibly Unbleached
- Â Â Flour
Direcciones
- Heat oven to 350 F. Lightly grease cookie sheets or possibly use ungreased baking stone. In medium bowl, combine egg and contents of both containers of Parmesan spread from breadsticks; beat well with wire whisk. Add in spinach, cheese and lemon juice; mix well.
- Sprinkle work surface with flour. Unroll dough onto floured surface. Separate into 20 breadsticks. Press or possibly roll each breadstick to create 7x1 1/2-inch strip.
- Spread each strip with about 1 Tbsp. spinach mix. Roll up, starting at shortest end; healthy pinch end of dough to seal. Place rolls, cut side up, 3 inches apart on lightly greased cookie sheets.
- Bake at 350 F. for 20 to 25 min or possibly till golden. Serve hot.
- 20 appetizers*
- Prep Time: 20 Min (Ready in 45 Min)
- Tips:*To quickly thaw spinach, place in colander or possibly strainer; rinse with hot water till thawed. Squeeze dry with paper towels.
- "34 years later, Tunnel of Fudge winner returns to Bake-Off""
- San Francisco - History didn't repeat itself last week, and Patricia Gullo of Kingwood, Texas, didn't change the way America cooked like her mother did 34 years ago.
- But just making it to the Pillsbury Bake-Off here was good sufficient for Gullo.
- Divine inspiration is the way she described the manner in that she came up with the recipe which took her to the finals.
- Her recipe for Parmesan Spinach Roll-Ups came to her as she was sitting in church, an answer to the quest which had haunted her for years. "The Lord gave this to me," she said. "I wanted time. The Lord let me do it with this recipe."
- Mom - 83-year-old Ella Rita Helfrich - goes back a long way with the Bake-Off. When she was 49 and Gullo was 22, Helfrich developed what's arguably the Bake-Offs most famous recipe - Tunnel of Fudge Cake, that took second-place honors and won $5,000 for her at the Bake-Off in 1966.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 666g | |
| Calories 612 | |
| Calories from Fat 293 | 48% |
| Total Fat 33.08g | 41% |
| Saturated Fat 17.05g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 1645mg | 69% |
| Potassium 1893mg | 54% |
| Total Carbs 28.85g | 8% |
| Dietary Fiber 14.2g | 47% |
| Sugars 8.18g | 5% |
| Protein 57.89g | 93% |
