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Parmesan Spinach Roll-Ups - Patricia Gullo Bake-Off 2000

Parmesan Spinach Roll-Ups - Patricia Gullo Pillsbury Bake-Off 2000 comes together with Egg, Pillsbury Refrigerated Parmesan Breadsticks, Green Giant Frozen Cut Leaf Spinach Drain, Mozzarella Cheese, and Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 2 pkg
• 1 lb
• 2 oz
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Heat oven to 350�F. Lightly grease cookie sheets or use ungreased baking stone.

2. 2

   In medium bowl, combine egg and contents of both containers of Parmesan spread from breadsticks; beat well with wire whisk.

3. 3

   Add spinach, cheese and lemon juice; mix well.

4. 4

   Sprinkle work surface with flour. Unroll dough onto floured surface. Separate into 20 breadsticks. Press or roll each breadstick to form 7x1 1/2-inch strip.

5. 5

   Spread each strip with about 1 tablespoon spinach mixture.

6. 6

   Roll up, starting at shortest end; pinch end of dough to seal.

7. 7

   Place rolls, cut side up, 3 inches apart on lightly greased cookie sheets.

8. 8

   Bake at 350�F. for 20 to 25 minutes or until golden brown. Serve warm.

9. 9

   Tips: *To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels.

10. 10

    Patricia Gullo * Kingwood, TX Finalist in the 39th (2000) Bake-Off� Contest

11. 11

    San Antonio Express-News | March 2000

12. 12

    "34 years later, Tunnel of Fudge winner returns to Bake-Off""

13. 13

    San Francisco -- History didn't repeat itself last week, and Patricia Gullo of Kingwood, Texas, didn't change the way America cooked like her mother did 34 years ago.

14. 14

    Mom -- 83-year-old Ella Rita Helfrich -- goes back a long way with the Bake-Off.

15. 15

    When she was 49 and Gullo was 22, Helfrich developed what's arguably the Bake-Offs most famous recipe -- Tunnel of Fudge Cake, which took second-place honors and won $5,000 for her at the Bake-Off in 1966.

16. 16

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0