Spanish Pasta Roll
|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)|
|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.
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