Spinach, Sun-Dried Tomato, and Parmesan Rolls
Spinach, Sun-Dried Tomato, and Parmesan Rolls requires approximately 45 minutes from start to finish. This recipe makes 10 servings with 166 calories, 10g of protein, and 5g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have parmesan cheese, part-skim ricotta cheese, egg white, and a few other ingredients on hand, you can make it.
Instructions
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onion, oregano, basil, and garlic; saut 4 minutes or until onion begins to brown. Stir in tomatoes and spinach; cook 1 minute.
Remove from heat; cool 10 minutes. Stir in cheeses, salt, pepper, and egg white; mix well.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying), and lightly coat with cooking spray.
Sprinkle with 1 1/2 teaspoons breadcrumbs. Repeat layers 3 times; top with 1 phyllo sheet. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Spoon half of the spinach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of spinach mixture on each end. Starting at long edge, roll up jelly-roll fashion.
Place roll, seam side down, on a baking sheet coated with cooking spray.
Cut diagonal slits into top of roll using a sharp knife. Lightly coat with cooking spray. Repeat procedure with the remaining phyllo, cooking spray, breadcrumbs, and spinach mixture.
Bake at 350 for 22 minutes or until golden.
Cut each roll into 5 equal slices.