MAKEOVER MANICOTTI CREPES

Makeover Manicotti Crepes image

This made-lighter main dish will add a special touch to any event. Green pepper and garlic give it a fresh vegetable aroma. -Christine Rukavena, Milwaukee, Wisconsin.

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 10 servings.

Number Of Ingredients 26

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Ingredients

1 can (28 ounces) whole tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
3 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon celery salt
CREPES:
2 large eggs
1 cup egg substitute
1-3/4 cups fat-free milk
1 teaspoon canola oil
1-1/2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 slices whole wheat bread, cubed
1/2 cup fat-free milk
1/4 cup egg substitute
1 cup finely chopped green pepper
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese

Steps:

For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally. , Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour. , For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11x7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese. , Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160°

Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 977mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges