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Spinach, Cheese and Sausage Pizza Roll

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Pizza rolls are the perfect party food. They also make yummy dinners because they are filling. You have the option to add more toppings or fillings if desired.

Add the spinach and cheese mixture to the roll or serve it on the side just like a creamy sauce.

Serves 4-6

Ingredients:

6 large flour tortillas

250g grated mozzarella cheese

300g Italian sausage, fried and sliced

For the pizza sauce:

1 tablespoon olive oil

1/2 tablespoon minced garlic

1/2 cup tomato paste

1/2 tablespoon sugar

1/4 teaspoon Italian seasoning

For the spinach-cheese filling:

1 tablespoon olive oil

1/4 cup minced onions

3 cups spinach leaves, rinsed

1/2 cup cream cheese, softened

1/2 cup cottage cheese

1/2 teaspoon minced garlic

1 tablespoon grated parmesan cheese

 

Preheat the oven at 300F and lightly grease a baking sheet with olive oil.

First prepare the pizza sauce by heating the oil in a small saucepan. Sauté the garlic for 1-2 minutes or until lightly browned. Add the tomato paste and let it simmer for 2-3 minutes. Stir in the sugar and Italian seasoning. Season it with salt and pepper.  Let it cool.

After, prepare the spinach and cheese filling by sautéing the onions in another saucepan. Add the spinach leaves and cook if for 3-5 minutes or until they wilt.  Season it with salt and pepper.

Next, combine the cottage cheese, cream cheese, garlic and Parmesan cheese in a large bowl. Add the spinach and mix it well.

Place a tortilla on the greased tray. Spread pizza sauce over it and top it with the Italian sausage and sprinkle it with grated mozzarella. Drizzle it with olive oil. Repeat this for the remaining tortillas. Bake them in the oven for 10 minutes or until the tortilla is crisp and the cheese is melted.

Place some spinach and cheese mixture over the pizza. Roll up and serve immediately.

 

Photo Courtesy Of:  jeffreyw

Tortilla Soup

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Tortilla soup can be a great starter for any meal, light and definitely healthy. It is a good alternative for weight watchers.

INGREDIENTS

6 corn tortillas cut in half

Canola oil, for frying

4 cloves garlic, peeled

1 small white onion, sliced

1 (15-ounce) can whole tomatoes in juice, drained, or 3/4 pound fresh tomatoes, seeded and chopped

6 cups unsalted homemade chicken stock

1 large sprig epazote (a Mexican herb) or cilantro (optional)

1/2 teaspoon salt, or to taste

6 ounces queso fresco (a Mexican white cheese), Monterey Jack or mild cheddar cheese, grated

1 large avocado, peeled, pitted, and cut into ½ inch cubes

1 large lime, cut into wedges

Cut tortillas into 1/4-inch-thick strips. In a saucepan, heat 1/2 inch oil over a medium flame.  Place the tortilla strips and fry until crisp and golden brown. Transfer to paper towels to drain the excess oil.

Remove most of the oil from the pan and set aside. Using the same pan and leftover oil, add garlic and onion. Cook over medium-low heat for about 7 minutes or until golden brown. With a spatula, press garlic against side of pan to leave behind as much oil as possible.  Transfer garlic and onion to a blender or food processor.

Puree tomatoes with garlic mixture in the blender or food processor until smooth. If you use fresh tomatoes, don’t forget to strain puree to remove pieces of tomato skin. Heat the same saucepan over medium heat. Add tomato puree and stir for about 10 minutes or until it thickens to consistency of tomato paste. Pour in stock and mix in epazote; bring to a boil. Partially cover and gently simmer for 30 minutes. Add salt.

Divide cheese and avocado among warmed soup bowls. Pour broth into each bowl; top with tortilla strips and cheese. Serve with lime wedges.

Photo Courtesy Of: worththewhisk