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Spanish Pasta Roll

Fresh.n.Natural's picture
I think this Spanish Pasta Roll is one of the best rolls I have made so far. The vegetable with cheese filling in them has worked a great way to add on to the taste of this Spanish Pasta Roll dish. Great roll to make!
  Whole grain flour 295 Milliliter (1 1/2 Cups)
  Butter 30 Milliliter, melted (2 Tablespoon)
  Eggs 2 , beaten
  Ricotta cheese 480 Milliliter (2 Cups)
  Canned green chiles 4 Ounce, chopped (1 Can, 120 Grams)
  Cilantro 60 Milliliter, chopped (1/4 Cup)
  Oregano 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Red pepper 1⁄4 Teaspoon
  Corn kernels 180 Milliliter (3/4 Cup)
  Tomato 180 Milliliter, chopped (3/4 Cup)
  Green onion 60 Milliliter, chopped (1/4 Cup)
  Garlic powder 1⁄4 Teaspoon

Preheat oven to 375°F (190°C).
Prepare pasta by making a well in the flour and pouring in butter, eggs and salt.
Mix thoroughly and roll into ball.
Keep dough covered while preparing the filling.
Add all the filling ingredients together.
Stir just until everything is coated and mixed.
Roll out dough on a floured surface to a 12x16-inch baking dish.
Spread evenly with filling and roll like a jelly roll.
Seal edges with water.
Bake for approximately 25 minutes.

Recipe Summary


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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2953 Calories from Fat 935

% Daily Value*

Total Fat 106 g163.2%

Saturated Fat 59.4 g297%

Trans Fat 0 g

Cholesterol 732.3 mg244.1%

Sodium 1535.5 mg64%

Total Carbohydrates 382 g127.5%

Dietary Fiber 77.9 g311.5%

Sugars 10.2 g

Protein 135 g269.3%

Vitamin A 232.3% Vitamin C 179.4%

Calcium 131.1% Iron 110.6%

*Based on a 2000 Calorie diet


Spanish Pasta Roll Recipe