Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a LunaticEasy Italian Wedding Soup by Webicurean inspired by Family Foodie Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways Chicken Soup with Dumpling by Comfy Cuisine inspired by The Messy Baker Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious Sunday Supper Main Dishes
The first time I tried Chicken Caprese lasagnarollups - strange texture and not my favorite flavor, the second time around I omitted the chicken and made them using fresh Mozzarella - far to soupy and (I was expecting some liquid but I'm telling you half the baking dish was filled with the liquid from the fresh Mozza)
The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly)
Notes I added salt to the water when boiling the noodles (since they were really the only thing that needed it) then didn’t add any to the rest of the dish *Topping each roll with only a tablespoon of cheese really helps with the calories
When my lovely hairstylist asked me whether she could order some glutenfreerolls for her Christmas menu, I jumped at the opportunity to try a recipe for dinner rolls from "The How Can It Be GlutenFree Cookbook"