INGREDIENTS

24 each  10" Spinach Herb Wraps (20119)  
1 Tbsp.  Olive Oil  
13.5 oz. Red Onions , cubed 
12 oz.  Potatoes , red-skin , skin on , cubed , cooked 
21 oz.  Butternut Squash , roasted , cubed 
7.5 oz.  Cranberries , dried 
0.6 oz.  Sage , chopped 
12 oz.  Chicken Stock  
German Beer Cheese Sauce , see related recipe 

DIRECTIONS

1.) Pre-heat oven to 350°F.

2.) In a large sauce pan, over medium heat, add oil. Heat oil and add onions. Sauté for 3-5 minutes. Add potatoes, squash and cranberries. Cook for 5 minutes. Add sage and chicken stock. Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes, or until stock is reduced. Reserve warm.

3.) To make cannelloni: Cut each tortilla into 2 (two) 4”x5” rectangles by cutting off rounded edges, and measure out 4”x5”. Warm each rectangle and fill with 1.2 oz. of vegetable stuffing. Roll to create cannelloni shape.

4.) To serve: place 4 cannelloni’s in a deep, ovenable dish. Top with 3 fl. oz. of German Beer Cheese Sauce and bake for 5-10 minutes, or until cheese is bubbling.

Recipe Using Same Product(s)

• 

  Zaalouk Salad

• 

  Veggie Wrap