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Dessert

Chocolate Cookie Cheesecake-Stuffed Brownies

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Chocolate Cookie Cheesecake-Stuffed Brownies
These chocolate cookie cheesecake-stuffed brownies will bring you life ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • 1 ½ cups (345 g) unsalted butter, 3 sticks, melted
  • 3 ¼ cups (650 g) sugar, divided
  • 7 large eggs, divided
  • 2 tablespoons vanilla extract, plus 1 teaspoon, divided
  • 2 ¼ cups (280 g) all-purpose flour
  • 2 cups (240 g) cocoa powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 2 teaspoons salt
  • 3 cups (525 g) semisweet chocolate chips
  • 8 oz (225 g) cream cheese, 1 package. softened
  • 24 chocolate sandwich cookies
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
  2. Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
  3. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
  4. Use a spatula to fold in the chocolate chips.
  5. Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
  6. While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
  7. Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
  8. After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
  9. Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
  10. Return to the oven for 15 more minutes, until the cheesecake filling is set.
  11. Let cool, then cut into squares and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Cookie Cheesecake-Stuffed Brownies

These chocolate cookie cheesecake-stuffed brownies will bring you life ?Get the rainbow whisk and more of our favorite tools in our 19-piece kitchen gadget set HERE: https://bzfd.it/2tVuCb5 – We may make some $$ if you buy!FULL RECIPE: https://tasty.co/recipe/chocolate-cookie-cheesecake-stuffed-brownies

Posted by Tasty on Monday, July 2, 2018

Main dish

Chicken Gyro Sliders

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Chicken Gyro Sliders
Chicken Gyro Sliders
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN SKEWERS
  • 1 cup (285 g) greek yogurt
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne
  • 1 teaspoon cinnamon
  • pepper, to taste
  • 2 tablespoons tahini paste
  • 2 tablespoons olive oil
  • salt, to taste
  • 2 lb (905 g) boneless, skinless chicken thighs, chopped into 1-inch (2-cm) cubes
TZATZIKI
  • 2 cups (570 g) greek yogurt
  • 1 cup (135 g) english cucumber, grated, salted, and drained
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • ¼ cup (10 g) fresh dill, chopped
  • pepper, to taste
  • salt, to taste
  • 1 tablespoon olive oil
  • 1 lemon, juiced
ASSEMBLY
  • slider bun, or dinner roll
  • ½ cup (100 g) tomato, diced
  • ½ cup (75 g) red onion, chopped
  • ¼ cup (60 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • salt, to taste
SPECIAL EQUIPMENT
  • wooden skewer
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Soak the wooden skewers in water for 30 minutes.
  3. In a large bowl, combine the Greek yogurt, paprika, oregano, coriander, cumin, garlic, cayenne, cinnamon, pepper, tahini, olive oil, and salt.
  4. Add the chicken and stir to coat completely in the sauce. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.
  5. Make the tzatziki: in a medium bowl, combine the Greek yogurt, cucumber, lemon zest, garlic, dill, pepper, salt, olive oil, and lemon juice. Stir to combine. Cover and refrigerate until ready to use.
  6. Thread 3-5 pieces of chicken onto each wooden skewer until loosely filled, leaving at least an inch (2 cm) of space on either end of the skewers. Place the skewers on a baking sheet and bake for 20 minutes.
  7. Slice the dinner rolls in half. Place the bottom half on a greased baking sheet. Sprinkle with diced tomatoes and chopped red onion.
  8. Stick the par-cooked chicken skewers into the bottom buns, spacing evenly. Place the top buns over the skewers and press down.
  9. Combine the olive oil, garlic, parsley, and salt in a small bowl and brush on the top buns.
  10. Bake the buns and the chicken for 10 more minutes, or until the chicken is fully cooked and the bread is toasted.
  11. Place the gyro sliders on a large platter and serve with tzatziki.
  12. Enjoy!

Watch the recipe video here:

Chicken Gyro Sliders

WOW your party guests with these towering sliders! ?FULL RECIPE: https://tasty.co/recipe/chicken-gyro-sliders

Posted by Tasty on Thursday, June 28, 2018

Main dish

Scalloped Potato–crusted Rib Eye

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Scalloped Potato–crusted Rib Eye
Scalloped Potato–crusted Rib Eye
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium white onion, finely diced
  • ¾ lb (340 g) crimini mushroom, minced
  • 4 cups (160 g) fresh spinach, chopped
  • 1 ½ tablespoons garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 2 lb (910 g) beef ribeye
  • 3 tablespoons canola oil, divided
  • ½ lb (225 g) prosciutto, sliced
  • ¼ cup (55 g) mayonnaise
  • ½ teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 2 large russet potatoes, washed and peeled
  • 2 cups (230 g) grated parmesan cheese, divided, plus more for sprinkling
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
  3. Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
  4. Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
  5. In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
  6. Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
  7. Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
  8. Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
  9. Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
  10. Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
  11. Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
  12. Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
  13. Enjoy!

Watch the recipe video here:

This scalloped potato-crusted rib eye is the ULTIMATE dinner ? FULL RECIPE: https://tasty.co/recipe/scalloped-potato-crusted-rib-eye

Posted by Tasty on Saturday, May 26, 2018

Main dish

Zucchini Enchilada Roll-Ups

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Zucchini Enchilada Roll-Ups
Zucchini Enchilada Roll-Ups
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups (250 g) shredded chicken, cooked
  • 1 teaspoon salt
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 2 cups (200 g) shredded monterey jack cheese, divided
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, juiced
  • 1 cup (290 g) red enchilada sauce
  • 4 zucchinis
  • fresh cilantro, chopped, for ganish
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
  3. With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
  4. Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
  5. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
  6. Transfer to a plate and sprinkle with cilantro.
  7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

Zucchini Enchilada Roll-Ups

Get healthy for summer with these zucchini enchilada roll-ups! ✨FULL RECIPE: https://tasty.co/recipe/zucchini-enchilada-roll-ups

Posted by Tasty on Tuesday, May 22, 2018

Main dish

Traditional Vietnamese Beef Pho

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Traditional Vietnamese Beef Pho
Traditional Vietnamese Beef Pho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 lb (4.5 kg) mixed beef leg bones, shin, knuckle and marrow bones
  • 12 oz (340 g) ginger, 2 large hands, halved lengthwise
  • 1 head large garlic, halved crosswise
  • 4 kg medium yellow onion, halved lengthwise
  • 8 sticks cinnamon
  • ¼ cup (110 g) whole black peppercorn
  • 6 pods star anise
  • 1 lb (455 g) beef brisket
  • kosher salt
  • ¼ cup (60 mL) fish sauce, plus more to taste
  • 1 lb (455 g) boneless sirloin steak
  • 1 lb (455 g) flat rice noodle, cooked according to package instructions
  • 2 cups (200 g) fresh mung bean sprouts, for serving
  • 1 small red onion, very thinly sliced lengthwise, for serving
  • 1 jalapeño, sliced into thin rounds, for serving
  • 1 large bunch fresh thai basil, for serving
  • 1 lime, cut into wedges, for serving
  • hoisin sauce, for serving
  • siracha, for serving
Instructions
  1. Set a rack in the upper third of the oven and preheat the broiler.
  2. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  6. Season the brisket liberally with salt and add it to the stockpot.
  7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  13. Enjoy!

Watch the recipe video here:

Su made us her recipe for Vietnamese pho and it's AMAZING! ?FULL RECIPE: https://tasty.co/recipe/traditional-vietnamese-beef-pho

Posted by Tasty on Thursday, May 24, 2018

Dessert

Cherry Pie-Filled Cheesecake

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Cherry Pie-Filled Cheesecake
Cherry Pie-Filled Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHERRY PIE FILLING
  • 1 cup (200 g) sugar
  • ¼ cup (30 g) cornstarch
  • ⅓ cup (80 mL) water
  • 1 tablespoon lemon juice
  • 40 oz (1.1 kg) canned cherry, drained
  • 1 teaspoon almond extract
CHEESECAKE
  • 25 chocolate sandwich cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 40 oz (1.1 kg) cream cheese
  • 2 cups (400 g) sugar
  • 2 teaspoons vanilla extract
  • 1 cup (240 mL) heavy cream
  • fresh berries, for decoration
Instructions
  1. Add the sugar and cornstarch to a large saucepan and whisk until combined. Stir in the water and lemon juice. Cook over medium heat, whisking until the sugar has dissolved, then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden, about 5 minutes.
  2. Add the cherries and cook for another 2-3 minutes until syrup has thickened. Turn off the heat and stir in the almond extract. Set aside to cool.
  3. Line an 8-inch (20 cm) springform pan with plastic wrap. Transfer the cherry filling to the pan and spread evenly. Freeze for 2-3 hours, until firm.
  4. Combine the crushed cookies with the melted butter in a medium bowl until well-combined.
  5. Transfer the cookie crumb mixture to a 10-inch (25 cm) springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  6. In a large bowl, beat the cream cheese, sugar, and vanilla extract together with an electric hand mixer until combined.
  7. Add the heavy cream and beat for another 2-3 minutes until combined and fluffy.
  8. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  9. Unwrap the cherry pie filling, and place it on top of the set cheesecake layer. Cover with the remaining cheesecake batter, spreading until smooth on top.
  10. Decorate with fresh berries.
  11. Chill in the fridge for at least 4 hours before slicing and serving.
  12. Enjoy!

Watch the recipe video here:

Cherry Pie-Filled Cheesecake

The hidden layer of cherry pie filling is such a sweet surprise! ?FULL RECIPE: https://tasty.co/recipe/cherry-pie-filled-cheesecake

Posted by Tasty on Wednesday, May 23, 2018

Main dish

Meatball Mozzarella Sticks

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Meatball Mozzarella Sticks
Meatball Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 eggs
  • 1 cup (115 g) bread crumbs
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 12 sticks string cheese
  • 2 cups (250 g) all-purpose flour
  • 4 eggs, beaten
  • 3 cups (345 g) bread crumbs
  • marinara sauce, to serve
Instructions
  1. In a large bowl, add the beef, pork, onion, garlic, bread crumbs, beaten eggs, salt, pepper, dried basil, dried oregano, and dried parsley, red pepper flakes. Mix together to combine.
  2. Pick up 2 ounces (55 g) of meat, press into a flat patty on the palm of your hand.
  3. Place a mozzarella stick into the center of the patty and wrap the meatball mixture around it to seal it inside. Repeat with the rest of the mixture.
  4. Take the meatball-wrapped stick of cheese and dredge it in the flour, coat it in beaten egg, and then roll it in bread crumbs. Repeat with the rest.
  5. Place a batch of the sticks into oil at 325°F (180°C), and cook until the outside is golden brown and the beef is cooked through, 5 minutes. Then remove the mozzarella sticks from the fryer and drain on a wire rack. Season with salt.
  6. Serve the meatball mozzarella sticks with marinara sauce.
  7. Enjoy!

Watch the recipe video here:

Meatball Mozzarella Sticks

We combined meatballs + mozzarella sticks and made this genius hybrid! ?FULL RECIPE: https://tasty.co/recipe/meatball-mozzarella-sticks

Posted by Tasty on Monday, May 21, 2018

Breakfast

Upside Down Banana Bread Cinnamon Rolls

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Upside Down Banana Bread Cinnamon Rolls
Upside Down Banana Bread Cinnamon Rolls
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, ½ stick
  • 0.75 oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil
FILLING
  • 4 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon cinnamon
CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped
Instructions
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
  15. Enjoy!

Watch the recipe video here:

Upside Down Banana Bread Cinnamon Rolls

These banana cinnamon rolls will flip your dessert game right upside down ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread-cinnamon-rolls

Posted by Tasty on Sunday, May 20, 2018

Dessert

Strawberry Cream-Stuffed Pastries

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Strawberry Cream-Stuffed Pastries
Strawberry Cream-Stuffed Pastries
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (300 g) strawberry, stemmed, quartered
  • 16 oz (455 g) cream cheese
  • ½ cup (80 g) powdered sugar
  • ¼ cup (60 mL) milk
  • 1 large egg
  • 1 tablespoon water
  • 11 oz (310 g) puff pastry, 1 packages, thawed
  • 2 tablespoons powdered sugar, for dusting
  • chocolate syrup, for serving
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. In a food processor or blender, puree the strawberries until smooth.
  3. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
  4. In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
  5. In a small bowl, whisk the beaten egg and water together. Set aside.
  6. Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
  7. On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
  8. Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
  9. Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn’t touching the surface of the pan. Brush egg wash all over the pastry spirals.
  10. Bake for 25 minutes, until golden brown.
  11. Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
  12. Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
  13. Dust with powdered sugar and drizzle with chocolate syrup.
  14. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2327694100816559/

Breakfast

Scalloped Potato Roll

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Scalloped Potato Roll
Scalloped Potato Roll recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 potatoes, peeled
  • 2 cups (220 g) grated parmesan cheese, divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb (455 g) ground beef
  • 14 ½ oz (410 g) diced tomato, 1 can, drained
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon (2 g) paprika
  • ½ teaspoon pepper
  • 6 cups (240 g) spinach
  • 2 cloves garlic, minced
  • 1 cup (250 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

Scalloped Potato Roll

We've made a lot of things into rolls…but not quite like this ?!FULL RECIPE: https://tasty.co/recipe/scalloped-potato-rollShop our essential kitchen products here: http://bit.ly/2E8k5Mw – We may make some $$ if you buy!

Posted by Tasty on Sunday, April 1, 2018