Cinnamon rolls with spinach

Ingredients for Cinnamon rolls with spinach

Instructions for Cinnamon rolls with spinach

To prepare the Cinnamon rolls with spinach recipe, please follow these instructions:

1 pack of canned cannons boil for 8-10 minutes.

1 onions in tern, 2-3 fried chopped garlic and 250 g chopped beef brune in a little oil. A packet of frozen whole spinach comes in and dries up with low heat. When the spinach is thawed, 1 egg and 35 g grated parmesan cheese are added. The mass is filled into the cooked pipes, placed in a dish. 2 tablespoons of tomato puree stir with a little water and pour over the rolls. Finally pour bechamel sauce over (use Mornay Sauce), sprinkle with grated cheese and cook in the oven for 15-20 minutes at 200 ° C.