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Veal Cannelloni

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Ingredients
  Pancake 6 (Thin, 10 Inch)
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Olive oil 3 Tablespoon
  Ground veal/Other cooked meat 1⁄2 Pound, cooked
  Frozen chopped spinach 10 Ounce, cooked, drained
  Egg 1
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Pinch
  Nutmeg 1 Pinch
  Bechamel 1 1⁄2 Cup (24 tbs)
Directions

Cut pancakes into 2 1/2 inch squares; keep warm.
Cook onion in heated olive oil in a skillet about 3 minutes.
Add ground meat and cook until lightly browned.
Mix spinach with meat mixture; force mixture through medium blade of food chopper.
Mix egg, cheese, salt, pepper, and nutmeg with meat mixture until thoroughly blended.
Place about 1 tablespoon meat mixture on each pancake square and roll each into a sausage shape.
Arrange the filled cannelloni in a shallow buttered baking dish; cover with Bechamel Sauce.
Heat in a 375°F oven until golden brown.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked

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4.3325
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2764 Calories from Fat 1208

% Daily Value*

Total Fat 139 g213.6%

Saturated Fat 41.4 g207%

Trans Fat 0 g

Cholesterol 762.9 mg254.3%

Sodium 3210.2 mg133.8%

Total Carbohydrates 260 g86.8%

Dietary Fiber 13.7 g54.7%

Sugars 87.6 g

Protein 130 g261%

Vitamin A 579.2% Vitamin C 144.2%

Calcium 163% Iron 126.7%

*Based on a 2000 Calorie diet

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Veal Cannelloni Recipe