Vegetable Potato Roll
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 343.7
- Total Fat: 17.0 g
- Cholesterol: 43.8 mg
- Sodium: 1,691.1 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.2 g
- Protein: 18.9 g
View full nutritional breakdown of Vegetable Potato Roll calories by ingredient
Introduction
awesome side dish. awesome side dish.Number of Servings: 10
Ingredients
-
6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 cup Parmesan Cheese, grated
3 tsp Morton Iodized Salt
1 medium (2-1/2" dia) Onions, raw
1.5 cup pieces Mushrooms, cooked
2 oz Pancetta (by ONENAILER)
1 cup Brocolli raw
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
1 tsp Paprika
.5 tsp Pepper, black
6 cup Spinach, fresh
2 clove Garlic
1 cup Ricotta Cheese, whole milk
1 cup, shredded Mozzarella Cheese, whole milk
2 tbsp Coconut Oil
1 oz Mozzarella Cheese, part skim milk
Tips
experiment with different vegetables. If using a copper skillet you may not need as much oil.
Directions
Preheat oven to 350
Using Mandolin or knife cut potatoes into 1/8" slices
On parchment paper-lined baking sheet, sprinkle half of the parmesan cheese evenly coating the paper.
Place potatoes over the parmesen cheese so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is covered with potatoes.
sprinkle the rest of the parmesen cheese on top of the potatoes. Season with 1tsp of salt and bake for 30 minutes. or until golden brown and the potatoes are flexible and slightly crispy.
In a skillet heat pancetta over med. heat. Cook onions until carmelized, about 15 minutes.
Add mushrooms and cook until soft. Remove from heat.
Add oil and over med. heat add spinach and cook until wilted.
Add tsp salt and the garlic stir until combined. Remove from heat.
In a bowl combine ricotta and spinach mixture, set aside.
Evenly spread spinach mixture over potatoes
Evenly spread mushroom mixture
Evenly spread Mozzarella cheese over mushroom mixture.
Take one end of the potato sheet and holding the parchment paper begin rolling upward making sure the ingredients do not come out the ends.
Once rolled place on parchment paper and bake for an additional 15 minutes.
Remove from oven sprinkle with parsley.
Slice and serve immediately
Serving Size: 1/10 of roll
Number of Servings: 10
Recipe submitted by SparkPeople user MERCEDES3414.
Using Mandolin or knife cut potatoes into 1/8" slices
On parchment paper-lined baking sheet, sprinkle half of the parmesan cheese evenly coating the paper.
Place potatoes over the parmesen cheese so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is covered with potatoes.
sprinkle the rest of the parmesen cheese on top of the potatoes. Season with 1tsp of salt and bake for 30 minutes. or until golden brown and the potatoes are flexible and slightly crispy.
In a skillet heat pancetta over med. heat. Cook onions until carmelized, about 15 minutes.
Add mushrooms and cook until soft. Remove from heat.
Add oil and over med. heat add spinach and cook until wilted.
Add tsp salt and the garlic stir until combined. Remove from heat.
In a bowl combine ricotta and spinach mixture, set aside.
Evenly spread spinach mixture over potatoes
Evenly spread mushroom mixture
Evenly spread Mozzarella cheese over mushroom mixture.
Take one end of the potato sheet and holding the parchment paper begin rolling upward making sure the ingredients do not come out the ends.
Once rolled place on parchment paper and bake for an additional 15 minutes.
Remove from oven sprinkle with parsley.
Slice and serve immediately
Serving Size: 1/10 of roll
Number of Servings: 10
Recipe submitted by SparkPeople user MERCEDES3414.