Time 1h15m Yield 20 Number Of Ingredients 7 Steps:
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve. Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Time 40m Yield 8 rolls Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F and line an 18-by-13-inch baking sheet with parchment paper. Unroll the crescent dough (do not separate into individual pieces) and pat into an 8-by-12-inch rectangle, gently pressing the seams closed. Brush evenly with the mustard and then then top with the spinach, Cheddar, scallions and peppers, leaving a 1/2-inch border all the way around. Sprinkle with 1/2 teaspoon salt. Starting with a short side, roll the dough sheet into a log. Slice into 8 pinwheels and transfer to the prepared baking sheet. Bake until golden, 18 to 20 minutes.
Time 1h30m Yield 8 servings. Number Of Ingredients 11 Steps:
In a bowl, lightly beat the eggs; add bread crumbs, ketchup, milk, 1/2 teaspoon salt, pepper and oregano. Add beef and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x10-in. rectangle. Cover with spinach to within 1/2-in. of edges. Sprinkle with remaining salt. Top with ham and 1-1/2 cups cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends; place with seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hour and 10 minutes. Top with remaining cheese; bake 5 minutes longer or until cheese is melted.
Time 15m Yield 14 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.
Time 15m Yield 6 dozen Number Of Ingredients 8 Steps:
Squeeze all moisture from spinach. In a bowl, combine spinach, sour cream, mayonnaise, bacon bits, dressing mix, onions and water chestnuts; mix well. Spread evenly over tortillas and roll tortillas tightly. Chill overnight. Slice into 1-inch pieces.
Time 45m Yield 36 Number Of Ingredients 9 Steps:
Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl. Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal. Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets. Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.
Time 30m Yield 8 pinwheels Number Of Ingredients 0 Steps:
Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.
Time 10m Yield 48 serving(s) Number Of Ingredients 7 Steps:
Defrost spinach and squeeze out water. Mix all ingredients together. Spread on tortillas to about 1/2" from edge. Roll. Refrigerate overnight, or at least 6 hours. Cut into 1"inch pieces.
