cup ancini di pepe pasta
tablespoons creamy Italian dressing
slices Provolone cheese
slices sandwich pepperoni
Bring a pot of water to boil and season it with a few pinches of sea salt.
Add in the ancini di pepe pasta and cook according to the package instructions (about 9 minutes).
Drain the pasta in a mesh strainer. Transfer to a medium bowl and toss with the two tablespoons of creamy Italian dressing. Let that cool a tad.
On each of the tortillas; divide evenly and layer the cheese, salami, pepperoni, Capicola, spinach and a few spoonfuls of the pasta.
Slowly and carefully, roll the tortilla and wrap in plastic wrap. Twist and seal the ends and refrigerate for 25 minutes.
Unwrap the roll-ups. Slice each one into four pieces and place cut-side-up into small dishes. Surround them with any remaining pasta.
Cali'flour Crust Roll Ups
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Place a large parchment paper on your counter or work surface. Use the crusts as the base layer. Layer several lettuce leaves in the middle of the flatbreads, leaving no gaps.
Add your fillings to the middle of the lettuce starting with the turkey. Spread mayo and Dijon mustard. Add bacon. Layer with cheddar cheese (if using), cucumbers, avocado and tomatoes.
Once you add all your fillings, use the parchment to roll the wrap, as tightly as you can. Tuck and fold the sides in and then start rolling up as tightly as you can, beginning with the end closest to you. Continue to roll and tuck tightly - it's very similar to wrapping a burrito, an egg roll and rolling sushi with a sushi mat.
Once the roll is completely wrapped, tuck the the parchment paper tightly around the lettuce wrap. Use a serrated knife to cut the wrap in half, on a bias.
Sushi style Roll ups
In medium bowl, combine cooked rice and vinegar, mix well. Cover, refrigerate 30 minutes or until cold. In small bowl, combine cream cheese and horseradish, mix well. Place each tortilla on 12-inch square of plastic wrap. Spread about 2 tablespoons cream cheese mixture over each tortilla, spreading to edges. Spoon about 1/3 cup cold rice mixture across center of each tortilla, press firmly into strip about 2 inches wide and 0xbd inch thick. Quarter cucumber lengthwise. Reserve 3 sections for another use. Remove seeds from cucumber quarter, cut into 3 thin lengthwise strips. Press 1 strip into center of each rice strip. Cut roasted peppers into thin strips. Place next to cucumber to form long red stripe. On each tortilla, mound another 1/3 cup rice mixture over cucumber and roasted pepper. With wet hands, form rice into firm rolls, completely covering cucumber and roasted pepper. Beginning at bottom edge, roll each tortilla firmly around rice. Wrap each roll securely in plastic wrap. Refrigerate 4 hours or until well chilled. To serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices. Makes 24 appetizers. Other fillings: Kampyo (dried gourd shavings (substitute winter squash), cooked carrot strips, Mitsuba (substitute watercress or cilantro), shiitake.
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Three Cheese Lasagna Roll-Ups
Don’t be tempted to toss the noodles with oil to prevent sticking – you’ll never be able to spread the cheese over them. The parchment paper will absorb some of the water from the noodles and prevent them from sticking to the counter top.
12 lasagna noodles, cooked according to package directions, drained
2 ½ – 3 cups your favorite marinara sauce (we had leftovers of this amazing sauce to use up but jarred sauce is fine too)
16 oz whole milk ricotta cheese
¼ cup grated Pecorino Romano or Parmesan cheese, plus extra for serving
8 oz whole milk mozzarella cheese, shredded and divided (about 2 cups total)
1 egg yolk
1 tsp Italian seasoning
¾ tsp Kosher salt
¼ tsp freshly ground black pepper
3 tbsp chopped basil or parsley for serving
Preheat oven to 375° F. Spread half of the sauce evenly over the bottom of a square baking dish (I used a 10×10-inch dish but 8×8-inch would work fine as well.)
While the noodles boil, mix the ricotta, Pecorino Romano/Parmesan, one cup of the shredded mozzarella, egg yolk, Italian seasoning, salt, and pepper together in a large bowl.
After the noodles have drained, immediately lay them out in rows on a parchment-paper lined surface perpendicular to the edge of the work surface. The faster you do this, the less chance you’ll have of them sticking together.*
Using a large cookie scoop, scoop out a leveled amount of the cheese mixture and spread it out over the first noodle (an offset spatula works great here), leaving about ¼-inch empty at short edge furthest from you. Roll the noodle from the short edge nearest you to the empty edge and press the noodle together lightly to help it seal together. Place the roll-up in the baking dish. Repeat with remaining noodles and filling. Top with remaining sauce and cover tightly with foil.
Bake for 15 minutes. Remove the foil, add the cheese, and bake for another 15-20 minutes, until the cheese is melty. Sprinkle with extra grated cheese and basil/parsley before serving.
It’s a wrap! Sweet & savory roll-ups your whole family will enjoy! (GF Option)
Wraps (a.k.a. Roll-Ups) are a tasty, fun and attractive alternative to the traditional sandwich. And they’re also a fun and frugal way to repurpose dinner leftovers!
We love “the wrap” – they make a great lunch/lunchbox option and a delicious, nutritious snack. In fact, my kids have eaten foods they normally turn down, when I roll it up in a tortilla wrap! Apparently, the cute little roll-up makes everything look and taste yummier!
Below are a few of our favorite healthy GF wrap recipes, as well as a lot more ideas for real food wrapping … Enjoy!
A healthy wrap begins with a nutritious tortilla …
Below are a few options for making your own homemade grain-free tortillas:
• Almond Flour Tortillas
• Coconut Flour Tortillas
• Egg-Free & GF Tortillas
Wrapping tips …
• A warm tortilla is generally easier to roll-up than a cold one, and is less likely to break or tear. So once you’ve got the ingredients ready for your wrap, heat a skillet over medium heat and slightly warm the tortilla on both sides. Then add your wrap ingredients and roll, following additional tips below.
• To help “seal” the tortilla, include some form of spread as a base layer (like mayo, cream cheese, nut butter, etc.). Then add your wrap ingredients making sure to leave about one inch of one side of your tortilla free of heavy ingredients. Start rolling on the side with ingredients, so you end the roll-up on the side with spread-only in order to help seal it.
• Once you’ve finished rolling-up your wrap, gently squeeze it with cupped hands, like a sushi chef does with a sushi roll.
More delicious wrap ideas …
In addition to the recipes provided below, the following are more ideas for creating delicious, nutritious wraps/roll-ups …
• BLAT: Spread tortilla with mayo and add bacon, lettuce, avocado and tomato
• Philly Cheese Steak: Spread tortilla with mayo or spicy mustard and add thinly sliced
steak, sautéed onion and some shredded (or thinly sliced) raw cheese
• Crunchy Veggie: Spread tortilla with mayo or cream cheese and add your favorite raw
veggies like shredded carrot, zucchini, spinach, broccoli, cucumber, etc.
• Taco Salad: Spread tortilla with refried beans and/or guacamole then add chopped lettuce, grated raw cheese and seasoned meat.
• Grilled Chicken Salad
• Avocado Egg Salad
• Tuna Salad (or Salmon Salad)
P.S. I’ve got a fun way to say I Love You! These little Lunchbox Love Notes are absolutely precious, and are such a heartfelt way to let your kids know how much you love and care about them.
Whether you have preschoolers, elementary age kids or teens, SayPlease.com has an amazing line of “love notes” for kids of all ages, even adults. The notes include an inspiring message along with cool trivia and funny jokes.
I love putting these thoughtful little notes into my boys’ lunchboxes, because I know it makes them feel loved and special!
- 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
- 1 tablespoon olive oil
- ⅛ teaspoon salt, plus more to taste
- .06 teaspoon of freshly ground black pepper, plus more to taste
- 1 ½ ounces fresh goat cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon fresh lemon juice
- 2 ounces bagged baby spinach (2 cups lightly packed)
- ⅓ cup basil leaves
Preheat grill or grill pan to medium.
Discard the outermost slices of zucchini brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.
In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance store in an airtight container in the refrigerator.
Tired of the traditional Thanksgiving dinner? OK, probably not, because I don't know about you, but there's only one day out of the year where I can have all the turkey, gravy, green beans, and pumpkin pie I want. It's not likely that I'll be getting sick of these dishes any time soon, but I still like to add something new into the mix every now and then. Without straying too far from Fall flavors, I took one of my favorite simple and quick family recipes for lasagna and turned it into a perfect addition to a holiday feast.
Picture garlicky greens, buttery mushrooms, spiced Italian sausage, and creamy ricotta all nestled into a pillow of pasta. Are you hungry yet? We didn't forget the star of this dish, butternut squash, because it wouldn't be a Fall-inspired recipe without the sweet staple. If you're ready to introduce your family and friends to something new that will blow their minds this season, follow along!
Ingredients and Tools
Here's what you'll need to make keto ham rollups.
- 8 oz Danish ham, (rectangle sliced ham)
- 8 oz cream cheese
- 2 tbsp horseradish
- Cheddar cheese
- Cutting Board
- Butter knife or spreader
- Small mixing bowl
Rachael Ray: Cream Cheese Roll-Ups (a.k.a. Redneck Sushi) Recipe Directions
- Use kitchen shears to cut the bacon into small pieces, then cook in a large skilet over medium heat, until crisp
- Drain on a paper towel-lined plate then set aside
- In a medium mixing bowl, using a hand mixer, combine the cream cheese, green onions, and picante sauce
- Divide evenly and spread among the tortillas, leaving a 1/2-inch border all around
- Top each tortilla with four slices of ham and bacon pieces
- Roll each tortilla into a cylinder, wrap each in plastic wrap and keep in the fridge for one hour
- Remove the rolls from the fridge and throw away the plastic wrap
- Cut each roll into 1-inch pieces, throw away the uneven ends
- Stick toothpicks in the roll about 1-inch apart before cutting
About Emily Hayden
I graduated from the University of Cincinnati with a degree in Journalism. I played volleyball for the Bearcats and have been an avid sports fan my entire life. If I'm not glued to my computer screen, I'm chasing after my enthusiastic little boy. I have a passion for writing, reading, and all things health and fitness. Oh, and of course TV!