Sun-dried Tomato Ricotta Rolls
1 1/2 cups Ricotta Cheese
3/4 cup Grated Parmesan Cheese
1/2 cup Diced Sun Dried Tomato, in oil
1.25 oz. (6 tbsp) Diced Pancetta
1 tbsp Chopped Garlic
3 tbsp Chopped Italian Parsley
3 tbsp Chopped Fresh Oregano
Salt and Black Pepper, to taste
12 - 8" Flour Tortillas
1 Egg, beaten
Marinara Sauce
Combine the Ricotta through salt and pepper.
Cut tortillas into 5" squares, Place about a tablespoon of the filling along one edge of each of tortilla squares and roll tightly, open-ended. Seal the open edge with egg wash.
Arrange rolls on a baking sheet seam down. Brush rolls with egg wash and bake at 350 degrees for 15 minutes or until golden brown. Serve with Marinara sauce.
1 1/2 cups Ricotta Cheese
3/4 cup Grated Parmesan Cheese
1/2 cup Diced Sun Dried Tomato, in oil
1.25 oz. (6 tbsp) Diced Pancetta
1 tbsp Chopped Garlic
3 tbsp Chopped Italian Parsley
3 tbsp Chopped Fresh Oregano
Salt and Black Pepper, to taste
12 - 8" Flour Tortillas
1 Egg, beaten
Marinara Sauce
Combine the Ricotta through salt and pepper.
Cut tortillas into 5" squares, Place about a tablespoon of the filling along one edge of each of tortilla squares and roll tightly, open-ended. Seal the open edge with egg wash.
Arrange rolls on a baking sheet seam down. Brush rolls with egg wash and bake at 350 degrees for 15 minutes or until golden brown. Serve with Marinara sauce.
