Ingredients:
8 oz cooked shredded chicken breast
1 cup Ragu Light Basil and Tomato Pasta Sauce
8 egg roll wrappers
1 cup baby spinach leaves
2 oz shredded part skim mozzarella cheese
1/4 cup parmesan cheese
Directions:
Mix the shredded chicken and the pasta sauce in a small bowl.
Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.
Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.
Place all 6 filled wraps on a greased wire rack set over a cookie sheet, spray each roll with olive oil spray, and bake for about 12 minutes, or until the edges begin to turn a golden brown.
Serve with warmed pasta sauce for dipping.
Recipe adapted from Can You Stay for Dinner?
Posts
0 comments:
Post a Comment