Name: Cheese Cannelloni (Crêpes Italiano)
Yield: Yield: 4 to 6 servings.
Ingredients: 2 cups tomato sauce (low-sodium or regular); ¼ tsp each garlic powder, dried basil and dried oregano; salt and freshly ground black pepper to taste; 1 egg; 2 cups (1 lb/500 g) dry cottage or ricotta cheese; Basic Crêpe Batter; ½ cup grated Parmesan cheese; 4 oz (125 g) chilled low-fat mozzarella cheese (1 cup grated)

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

To reduce the sodium, use salt-free or reduced-sodium cheeses and make your own tomato sauce.

Ingredients

Basic Crêpe Batter
4 oz (125 g) chilled low-fat mozzarella cheese (1

Pasta
Vegetarian

Method

Prepare crêpes as directed.

Grater: Grate mozzarella cheese, using medium pressure. Set aside.

Steel Blade: Process Parmesan, cottage or ricotta cheese, egg, salt and pepper until mixed, about 15 seconds. Place 2 to 3 Tbsp cheese mixture on each crêpe. Roll up and place in sprayed 9- × 13-inch glass baking dish.

Combine tomato sauce with garlic, basil and o

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