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Classic Cannelloni Recipe
|Flour||3⁄4 Cup (12 tbs)|
|Eggs||3 Medium, slightly beaten|
|Olive oil||4 Tablespoon|
|Ground meat||1⁄2 Pound|
|Fresh spinach||1⁄2 Pound, finely chopped|
|Chopped onion||2 Tablespoon, chopped|
|Dry bread crumbs||1 Cup (16 tbs) (Fine Crumbs)|
|Egg||1 , beaten|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Grated parmesan/Romano cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2236 Calories from Fat 1272
% Daily Value*
Total Fat 144 g221.8%
Saturated Fat 49.2 g246.2%
Trans Fat 0 g
Cholesterol 972.9 mg
Sodium 2388.8 mg99.5%
Total Carbohydrates 133 g44.3%
Dietary Fiber 13.5 g54%
Sugars 12.8 g
Protein 106 g212.3%
Vitamin A 483.1% Vitamin C 131.9%
Calcium 87.8% Iron 122.4%
*Based on a 2000 Calorie diet
Let batter rest for 2 hours.
To make pancakes, pour batter from a pitcher or end of tablespoon onto lightly greased hot griddle, forming thin 4 to 5 inch (10 to 13 centimeter) rounds.
Bake over medium heat until lightly browned on both sides.
Keep pancakes warm.
Heat several tablespoons olive oil in a large skillet.
Add meat, spinach, onion, salt and oregano; cook, stirring occasionally, until browned.
Set aside to cool slightly.
Add bread crumbs, egg and enough tomato puree to moisten.
Mix thoroughly and spread mixture over pancakes.
Roll them up and place, side by side, in greased baking dish.
Dot with butter and sprinkle with cheese.
Heat in a hot oven (425°F or 220°C) 12 to 15 minutes, or until lightly browned.