Spinach Soufflé Roll

Hope you all had a wonderful holiday season! May the new year be promising to you in the ways that matter most!

I did have a good Christmas with my family...lots of cooking, baking, and eating....spending time with friends we haven`t seen in a while...but now, that the holidays are over it is time to get back to the routine...and a new posting.

I have this recipe, from one of my good old friends from many years ago... It became one of my family’s favorites!

This is a great entrée recipe. I personally like to serve it  with  Vegetable Stir-Fry Rice.

It takes a bit of time to make it but if you like spinach and you want to make something to impress your guests at your next dinner party, this is one recipe you have got to try.

Enjoy!



Ingredients

For the dough roll:
4 tbsp.(1/4 cup )margarine or butter
1/2 cup flour
2 cups milk
1/2 cup grated Parmesan Cheese
1/2 cup shredded Cheddar Cheese
4 eggs
 
Spinach Filling:
2 tbsp.margarine or butter
1/2 cup chopped onion
1/4 lb. fresh mushrooms, chopped
2-10 oz. pkgs.frozen spinach, chopped thawed out and drained
1 cup chicken-crisp,* or cooked chicken breasts, cubbed
1-3 oz. pkg. cream cheese, at room temperature
1/3 cup sour cream
salt and pepper, to taste
2 tsp. nutmeg

Directions:

The Jelly Roll;

In a medium sauce pan over moderate heat, melt the butter or margarine. Stir in flour, cook and stir until blended, for about 2 minutes.

Slowly, add the milk stirring constantly until batter comes to a broil and thickens, then stir in cheese and remove from heat.

Mix egg yolks with a small amount of batter and add it to the rest of the batter.

Beat egg whites until stiff and fold into the batter.

Preheat oven to 325 F.  Grease 1 big jelly roll pan (baking sheet) and cover bottom and sides with parchment paper. Grease the paper for easier removal. Spread the batter evenly into the pan.  Bake for 25-30 minutes or until golden brown.

Remove from the oven and let it cool for a minute, then cover with another cookie sheet lined with parchment paper and invert. Remove paper, from the back of the roll,  then gently and carefully roll  loosely into a jelly roll (the bottom will be inside the roll).  Let cool completely. 

For the Spinach Filling;

Sautee onion in butter or margarine; add chopped mushrooms, and  spinach, and cook for a while  until mushrooms are done. Add salt, pepper and nutmeg.

Remove from heat, add cream cheese, sour cream, and mix together until creamy. Stir in the chicken crisp.

Unroll the jelly roll, pour mixture and spread on the roll, then roll it back up.

 

To serve, cut into slices.

TIP: Can be frozen,  defrosted and warmed up before serving, at 350 F for  20-30 minutes.
 
Makes: 1 roll

*Chicken crisp – a vegetarian meat substitute available in the freezer sections of  natural health foods stores.


Leia’s Culinary Treasures