Best Florentine Rolls Recipes

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CHICKEN FLORENTINE LASAGNA ROLLS



Chicken Florentine Lasagna Rolls image

A twist on the standard lasagna dish. Fontina, fresh spinach, roasted chicken, cremini mushrooms and sauteed onions make this a great dish. A creamy bechemel sauce and rolled lasagna rolls make this perfect. I admit this takes a little time but worth it. Now I also take advantage of a grocery store roasted chicken for this or you can roast your own. But I do insist on fresh spinach and herbs, but why not take advantage of a little help ... I also get my mushrooms pre-sliced. Take a little help on some store bought items when you can. The fontina to me just adds lots of flavor, but if you can't find it mozzarella will work just fine. This is worthy of entertaining, but the best part ... make it ahead and just refrigerate. Just put in the oven and bake the night of the party, NO work.

Provided by SarasotaCook

Categories     Weeknight

Time 1h45m

Yield 14 Lasagna Rolls, 6-8 serving(s)

Number Of Ingredients 20

28 lasagna noodles, pre cooked
2 cups chicken, shredded and chopped fine
1 (7 ounce) bag Baby Spinach
1 1/2 cups cremini mushrooms, chopped fine
1 medium onion, chopped fine
1 tablespoon fresh thyme
1 cup chicken broth
salt
pepper
4 tablespoons flour
4 tablespoons butter
2 cups milk
2 cups heavy cream
1 pinch nutmeg
1 (8 ounce) container ricotta cheese
3 cups fontina, grated (reserve 1 cup for the topping)
2 cups parmesan cheese (reserve 1/2 for the topping)
salt
pepper
1 tablespoon fresh parsley

Steps:

  • Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
  • Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
  • Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
  • Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
  • Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
  • In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
  • Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.

FETA FLORENTINE BURGERS WITH FRIZZLED PROSCIUTTO ON PARMESAN-TOASTED CIABATTA ROLLS



Feta Florentine Burgers with Frizzled Prosciutto on Parmesan-Toasted Ciabatta Rolls image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 6 burgers

Number Of Ingredients 19

3/4 cup mayonnaise
2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons extra-virgin olive oil (recommended: Colavita)
1/2 cup finely chopped white onion
1/2 cup finely chopped red bell pepper
1 cup chopped white mushrooms
1 1/2 cups thinly sliced fresh spinach leaves
2 1/2 pounds ground sirloin
1/2 cup crumbled feta cheese
2 teaspoons salt
2 tablespoons extra-virgin olive oil (recommended: Colavita)
1 1/2 cups thinly sliced prosciutto
Vegetable oil, for brushing on the grill rack
6 slices (1/4-inch thick) fresh mozzarella cheese
6 ciabatta rolls, split
4 tablespoons extra-virgin olive oil (recommended: Colavita)
1 garlic clove, peeled and cut in 1/2 lengthwise
6 tablespoons freshly grated Parmesan
3 cups mesclun greens

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until ready to use.
  • For the patties: Place the oil in a 12-inch fire-proof skillet and set on the grill rack. When the oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until tender, about 5 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes. Transfer to a large bowl and add the sirloin, feta cheese, and salt. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties.
  • For the prosciutto: Pour the oil into the same skillet and place on the grill rack. When the oil is hot, add the prosciutto. Cook until well crisped, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
  • When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top each patty with a slice of mozzarella cheese until melted. Lightly brush the cut sides of the rolls with the 4 tablespoons olive oil. Rub the cut sides of the garlic over the insides of the rolls, then sprinkle and press with the Parmesan. Place the rolls, cut sides down, on the outer edges of the grill rack to toast lightly.
  • To assemble the burgers: Spread the mayonnaise mixture on the insides of the warm toasted rolls. Layer the bottom rolls with divided greens, the patties, and divided frizzled prosciutto. Top with the remaining rolls, serve, and enjoy!

CHICKEN FLORENTINE LASAGNA ROLLS



Chicken Florentine Lasagna Rolls image

Finely chopped chicken breast, ricotta, spinach and other tasty ingredients are rolled into noodles to make these tasty lasagna rolls.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 8

8 lasagna noodles
1 egg, beaten
2 cups spinach leaves, chopped
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 cup POLLY-O Original Ricotta Cheese
1/3 cup KRAFT Grated Parmesan Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375°F.
  • Cook noodles as directed on package, omitting salt. Drain.
  • Mix next 5 ingredients. Spread 1/3 cup chicken mixture onto each noodle. Roll up tightly; place, seam-sides down, in 9-inch square baking dish sprayed with cooking spray. Pour pasta sauce over roll-ups; sprinkle with mozzarella.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

FLORENTINE RANCH CHICKEN PIZZA ROLLS #RSC



Florentine Ranch Chicken Pizza Rolls #RSC image

"Ready, Set, Cook! Hidden Valley Contest Entry" Yeasty knots of pizza dough are stuffed with shredded chicken breast, spinach, sun-dried tomatoes and cheese in a creamy ranch sauce, baked then topped with melted butter, Parmesan and ranch seasoning. Serve alongside Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping. These are especially fast and easy to make thanks to the rotisserie chicken breast and premade pizza dough!!!

Provided by Kristy Pea

Categories     Chicken Breast

Time 1h5m

Yield 20 Rolls, 5-10 serving(s)

Number Of Ingredients 11

1 rotisserie-cooked chicken, skin removed and shredded breast meat (approx. 10 oz.)
1 pizza dough (favorite recipe or store bought)
6 ounces prewashed Baby Spinach
1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix (reserve 1 tsp. for topping)
2/3 cup plain Greek yogurt
1/3 cup parmesan cheese, plus
3 tablespoons parmesan cheese
4 ounces shredded Italian cheese blend or 4 ounces mozzarella cheese
1/3 cup julienned sun-dried tomato packed in oil, drained
2 tablespoons olive oil
2 tablespoons butter, melted

Steps:

  • Pre Heat Oven to 400 degrees.
  • Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Set aside to cool.
  • Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil. Roll pizza dough out into a ¼ inch thick rectangle and cut into 20 equal squares.
  • In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined. Strain spinach and squeeze out excess water. Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor. Pulse several times (stopping to remove lid and scrape down sides as needed) until chicken mixture is coarsely chopped and the consistency of chicken salad. *Do not over process.
  • Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece. Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan. Cover pan and allow dough to rise for 30 minutes. (If using canned pizza dough no proofing is needed.)Brush dough with olive oil. Bake for 20 minutes.
  • Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
  • Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
  • Serving Suggestion: Serve with Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping.

Nutrition Facts : Calories 439.4, Fat 30.2, SaturatedFat 10, Cholesterol 126, Sodium 332.9, Carbohydrate 3.3, Fiber 1.2, Sugar 0.2, Protein 37.8

TURKEY FLORENTINE STUFFED CABBAGE ROLLS RECIPE - (4.6/5)



Turkey Florentine Stuffed Cabbage Rolls Recipe - (4.6/5) image

Provided by gilligan1963

Number Of Ingredients 10

2 to 3 tablespoons extra-virgin olive oil, divided
2 small cloves garlic, pressed
4 cups fresh baby spinach
1/2 yellow onion, finely chopped
1 medium green cabbage
1 1/4 pound ground turkey
1/4 cup Parmesan cheese, grated
3/4 cup mozzarella, shredded
1/2 teaspoon Italian seasoning
2 cups marinara sauce

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 13- by 9-inch pan with cooking spray. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the pressed garlic and cook until fragrant, about 1 minute. Toss in the fresh spinach and allow to cook for 1 minute, then use tongs to toss and cook for another minute. Cook for a total of 2 minutes, until the spinach is welted and cover with the garlic oil. Transfer to a cutting board and chop into small pieces. Set aside to cool. Wipe out the skillet and heat another 1-2 tablespoons of oil over medium-high heat. Add the onions and cook until translucent, about 5-7 minutes. Set aside to cool. Bring a large pot of salted water to a boil. Using a small sharp knife, cut a circle all around the stem of the cabbage and remove the bottom core. Place the cabbage head into the boiling water. After about 2 minutes, the outside leaf will come loose - pull it off and out of the water using tongs. After another minute, the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out (in a "V"-shape) the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf. In a large mixing bowl, combine the turkey, cooled spinach and onion, Parmesan, mozzarella, Italian seasoning and 1/2 cup of the marinara. Use your hands to make sure it is thoroughly mixed. With the stem side of the cabbage leaf facing you, place about 1/3 cup of the turkey mixture in the center of each cabbage leaf. Fold the bottom edge of the leaf over the mixture and then fold the sides over and roll into a tidy packet. Place each roll, seam side down, in the prepared baking dish. Pour the remaining 1 1/2 cups marinara sauce evenly over top of the cabbage rolls. Cover with foil and bake for 50 minutes to 1 hour, until the meat is cooked through.

FLORENTINE ROLLS



Florentine Rolls image

These are SO yummy with spaghetti, or as an accompaniment to a soup like minestrone for a light meal. They take a little more time than I usually like to for a side, but they are well worth it!!

Provided by Al Al

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

4 green onions, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil, divided
1 (6 ounce) bag fresh Baby Spinach
1/4 cup fresh basil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)
1/4 cup crumbled feta cheese
2 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded parmesan cheese

Steps:

  • Preheat oven to 375. Grease 12 muffin cups and set aside.
  • In a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender.
  • Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool.
  • On a well-floured surface, unroll pizza dough and shape into a 12x8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.
  • Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese.
  • Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Nutrition Facts : Calories 61, Fat 5.5, SaturatedFat 1.8, Cholesterol 7.2, Sodium 182.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.4, Protein 2

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