Italian Canneloni*****

Italian Canneloni*****
Italian Canneloni*****

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling: 4 Tablespoons butter or margarine 1/2 cup parmesan

  • 1

    large onion chopped 2 egg yolks beaten

  • 1

    small clove garlic 3/4 teaspoon salt

  • 2

    cups cooked chicken 1/8 teaspoon nutmeg

  • 1

    cup cooked ground veal 1-2 cups mozarella grated

  • 8

    ounces ricotta cheese

Directions

Melt butter in frying pan. Saute onions and crushed garlic. Chop chicken and veal into very small pieces. Combine all. Spoon about 3 Tablespoons fillin into 12-16 crepes and fold. Place in shallow greased baking dish. Cover with hot sauce and top with mozarella. Bake in 400 oven until heated through. Sauce: ¼ cup butter 1 ½ cup chicken broth 2 Tablespoons flour 1 8 ounce can tomato sauce 1 cup milk Melt butter in saucepan and blend in flour and cook stirring until golden. Gradually blend in milk and broth. Bring to slow boil, stirring occasionally. Add tomato sauce and simmer about 15 minutes more. **Crepes can be filled and refrigerated or frozen. Pour heated sauce over them before baking.

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