Canneloni Crepesitalian 1/2 lb ground chuck 1/4 cup onion; chopped 1/4 cup celery; chopped 1/4 cup carrot; shredded 1 garlic clove, small; minced 1/2 pkg spinach, frozen 2 tablespoon wine, dry white, italian 1 tablespoon parmesan; grated 1 egg; beaten 1/2 teaspoon basil, dried 1/4 teaspoon or#gano, dried 1/4 tablespoon salt 1 light cr#pes 1 pam spray 1/2 cup milk, skim 2 tablespoon flour 1/2 cup ; water 1/2 teaspoon chicken bouillon granules 1/8 teaspoon salt 1 dash pepper, white 1/2 cup mozzarella; shredded 1 parsley, fresh; chopped Combine ground chuck, onion, celery, carrot, and garlic in a skillet; cook over medium heat until meat is browned, stirring to crumble beef. Drain mixture in a colander, and pat dry with paper towels. Wipe pan drippings from skillet; return beef mixture to skillet. Thaw and drain spinach; press between paper towels to remove excess liquid. Add spinach, wine, Parmesan, egg, basil, or#gano, and salt; stir well. Spoon 3 tablespoons meat mixture down the center of each cr#pe; fold sides over, and place seam side up in a 13"x9"x2" baking dish coated with Pam. Set aside. Combine milk and flour in a small saucepan, stirring until smooth. Add water, bouillon granules, and seasonings. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. Pour sauce over cr#pes. Cover and bake at 375 degrees for 20 minutes. Sprinkle with mozzarella and bake uncovered an additional 5 minutes. Serve garnished with parsley sprigs. |
