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Copeland's Cheese Stuffed Cannelloni

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  • Copeland's Cheese Stuffed Cannelloni

    Hi-I'm sorta a "newbie"-have been a lurker for some time, though. I am trying to find a recipe for the cheese stuffed cannellonis that Copeland's restaurant made-they closed down here in NW Fl. As you may know, it is a restaurant chain that was based in New Orleans.The dish had an almost crepe- like pasta ; the filling-at least 2-3 cheeses and a marinara sauce covering all-with MORE cheese on top! Not a dieters delight,fo sho! If anyone can send me an approximation, I'd be eternally grateful. Thanks to all you WUNNERFUL cooks. Kat in Fl.

  • #2
    Re: Copeland's Cheese Stuffed Cannelloni

    Here is the menu description I found:

    CAJUN CANNELLONI Smoked sausage and Italian sausages, roasted chicken, a blend of Italian cheeses, and spinach rolled up in a pasta, smothered with a white parmesan cheese sauce and topped with Provolone cheese.


    Deweydecimal
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    • #3
      Re: Copeland's Cheese Stuffed Cannelloni

      Thanks so much,deweydecibel-I don't remember the sausages or chicken,but this sounds great! will let all know how it turns out! Katinfl

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      • #4
        Re: Copeland's Cheese Stuffed Cannelloni

        CANNELLONI


        1 1/2 c Flour
        1 1/2 ts Salt
        5 Eggs,slightly beaten
        1 tb Salad oil
        Water,salted
        1/2 c Onion,chopped
        1 Garlic clove,medium,minced
        1/2 ts Basil leaves,crushed
        2 tb Butter or margarine
        2 cn Tomatoes,chopped (16oz ea)
        1 cn Cheddar cheese soup (11oz)
        1/2 c Milk
        1/2 c Parmesan cheese,grated
        1 1/2 c Ricotta cheese
        1/4 c Prosciutto (Italian ham)
        1/4 c Hard salami,chopped

        1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with
        a fork
        to form a firm dough. 2. Knead on lightly floured board until
        smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll
        dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch
        rectangles. 5. Cover; let dough rest 1 hour. 6. Boil salted water
        in a large pan; cook rectangles of dough, a few
        at a time, 5 minutes, or until tender. 7. Rinse in cold water;
        drain on damp towel. 8. Meanwhile, prepare sauce:

        A. Cook onion, garlic and basil in butter in a saucepan until
        tender.
        B. Add tomatoes; bring to a boil.
        C. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour
        1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10.
        To make filling:

        A. Combine soup, milk and Parmesan cheese in a bowl.
        B. Combine 1/2 cup soup mixture and remaining ingredients in a
        saucepan; cook, stirring, until thickened.
        11. To make cannelloni:

        A. Spoon 2 tablespoons filling on narrow end of each piece of
        pasta; roll up.
        B. Place roll-ups, seam-side down, in a baking dish; spoon
        remaining
        soup mixture and sauce over cannelloni.
        C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot.
        12. Serve with additional Parmesan cheese.
        "Copykat Chat Forums" on Facebook, look it up!


        E-Foo

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        • #5
          Re: Copeland's Cheese Stuffed Cannelloni

          Hi Efue-I don't have a clue as to how/where you got this recipe,but I believe I'll be eternally grateful! Thank you so vey much! I hope that I can post something ,someday, that YOU may want. Have a great weekend! Kat

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