"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spinach Roll Ups, by Georgia, is from DiCarlo & Company Kitchen Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Let frozen dough thaw to room temperature. Roll dough to 12 x 16 rectangle. Steam spinach for 5 minutes. Drain thoroughly. Mix spinach, cheese, egg and onion. Spread mixture over dough leaving 1 inch margin on each side. Beginning on 16 inch side roll up tightly in jelly roll fashion. Spread 1/2 melted butter in bottoms of 2 8" cake pans. Sprinkle 1/2 parmesean cheese on. Cut dough in 1 inch slices. Place in pans cut side down. Brush tops with butter and sprinle with parmesean cheese. Let rise until tripled in size. Bake 25-30 minutes at 375º. Turn out immediately.
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