Ingredients for Spinach Rockefeller Roulades
- Frozen Spinach
- Frozen Puff Pastry
- 1/4 cup (1/2 stick) unsalted butter
- Onion
- Celery
- Red Bell Pepper
- Yellow Bell Pepper
- 2 cloves minced garlic
- Jalapeno Pepper
- Tasso
- Flour
- Heavy Whipping Cream
- Monterey Jack Cheese
- Salt And Pepper
- Hot Sauce
- 1 egg yolk
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How to Make Spinach Rockefeller Roulades
- Preheat oven to 375°F (190°C).
- Prepare the spinach mixture: In a large skillet, melt 1/4 cup (1/2 stick) butter over medium heat. Add 1 cup chopped shallots and sauté until softened, about 5 minutes. Add 10 oz (284g) fresh spinach and cook until wilted, about 3-5 minutes. Stir in 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook until slightly thickened, about 2 minutes.
- Remove from heat and let cool completely.
- Unroll 1 package (14.1 oz) refrigerated puff pastry. Cut into 6 equal rectangles.
- Spread a generous spoonful of the spinach mixture onto each rectangle, leaving a 1/2-inch border.
- Roll up tightly and place seam-down on a baking sheet lined with parchment paper.
- Brush the roulades with 1 egg yolk beaten with 1 tablespoon of water.
- Bake for 20-25 minutes, or until golden brown and the pastry is cooked through.
- Let cool slightly before serving. Garnish with additional Parmesan cheese and chopped fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
105g
Carbs
14g
