Page 19 - Florida Sentinel 4-8-16 Edition

Recipes
From Tonia Turner
These roll-up recipes put a twist on traditional foods. They are easy to make and fun to eat with an added bonus that includes a special sweet treat.
Grilled Ham & Cheese Roll-Ups
2 slices whole wheat bread 1 cheese singles, cut
diagonally in half
2 slices deli fresh honey ham 2 tsp. Miracle Whip Dressing 1⁄2 cup red pepper strips
1 pouch 100% Juice Apple
DIRECTIONS: Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle. Cut off and discard crusts.
Top bread with Singles pieces and ham; roll up tightly. Spread with dressing.
Add roll-ups to small nonstick skillet; cook on medium heat 2 min. on each side or until Singles are melted and roll-ups are evenly browned.
Serve with pepper strips and apple juice.
Cheeseburger Roll-Up
1 lb. lean ground beef
1 small onion, chopped 1⁄4 cup ketchup
1 Tbsp. yellow mustard 1 can refrigerated
pizza crust
1 cup shredded mild
cheddar cheese
DIRECTIONS: Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add ketchup and mustard; cook 2 min., stirring frequently. Cool 10 min.
Heat oven to 400°F. Unroll pizza dough onto baking sheet sprayed with cooking spray; press into 15x8-inch rectangle. Top with meat mixture to within 1/2 inch of edges; sprinkle with cheese. Roll up, starting at one long side. Rearrange if necessary so roll is seam side down on baking sheet.
Bake 20 to 25 min. or until golden brown.
Bacon Omelet Roll-Up
8 eggs, 1 cup milk and 1/3 cup flour 1 red pepper, finely chopped
8 slices cooked bacon, crumbled
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup shredded sharp cheddar cheese 1 cup thick & chunky salsa, warmed
DIRECTIONS: Heat oven to 350oF. Line 15x10x1-inch pan with parchment paper, with ends ex- tending over shortest sides of pan. Spray with cooking spray.
Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.
Skillet Chicken Lasagna Roll-Up
11⁄2 cups shredded rotisserie chicken
1⁄2 cup each frozen corn and shredded carrots
2 cloves garlic, minced
1 cup each ricotta cheese and shredded Italian Five
Cheese with a Touch Of Philadelphia Cream Cheese 1 egg
1⁄2 cup shredded parmesan cheese, divided
1⁄4 cup fresh basil leaves, cut into thin strips, divided 6 lasagna noodles, cooked
2 cups pasta sauce
DIRECTIONS: Combine first 7 ingredients in large bowl. Add 1/4 cup Parmesan and 2 Tbsp. basil; mix well. Spread chicken mixture onto noodles; roll up tightly.
Pour pasta sauce into large skillet. Add roll-ups, seam sides down. Spoon sauce over roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until heated through.
Sprinkle with remaining Parmesan and basil.
Spicy Broccoli-Cheddar Roll-Ups
1 tub (8 oz.) Spicy Jalapeño Cream Cheese Spread
1 pkg. (10 oz.) frozen chopped broccoli, cooked, well
drained and cooled
11⁄2 cups finely shredded sharp cheddar cheese 24 sheets frozen phyllo dough, thawed
DIRECTIONS: Heat oven to 375oF.
Combine first 3 ingredients. Stack 4 phyllo sheets, spraying each layer with cooking spray before covering with next sheet. Cover remaining phyllo sheets and set aside until ready to use.
Spread about 1/3 cup broccoli mixture onto one short side of phyllo stack. Fold in long sides of stack, then roll up starting at topped short side. Place, seam side down, on parchment-covered baking sheets; spray lightly with cooking spray. Cover loosely until ready to bake. Repeat with remaining phyllo sheets and filling.
Bake 14 to 16 min. or until golden brown. Cool slightly. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
Heavenly Strawberry Roll-Up
1 pkg. (16 oz.) angel food cake mix
1⁄4 cup powdered sugar
3 cups fresh strawberries, divided
1 pkg. (3.4 oz.) vanilla flavor instant pudding 1 cup cold milk
1 pkg. whipped topping, thawed, divided
DIRECTIONS: Heat oven to 350oF.
Line 15x10x1-inch pan with parchment paper; spray
with cooking spray. Prepare cake batter as directed on
package; pour into prepared pan. Spread batter to
cover bottom of pan. (Pan will be full.) Bake 20 to 22 min. or until top is golden brown and cake springs back when touched lightly in center. Cool in pan 30 min.
Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel together. Cool completely. Re- serve 1 cup berries; coarsely chop remaining berries.
Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup whipped topping and chopped berries. Unroll cake; remove towel. Spread berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place, seam-side down, on platter. Frost with remaining whipped topping. Top
with reserved berries.
FRIDAY, APRIL 8, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B