I had never tried these cheese rolls before. Though I knew they were inexpensive and versatile, they sat in my fridge for quite some time. I’m embarrassed to write that now, considering all the meals where we could have enjoyed them.

Nevertheless, here’s a quick idea for anyone who has been eying these at the store and want something quick during a quarantine where we’re getting a bit anxious at coming up with new ideas…

You Will Need:

• Grass Fed Beef
• Parmesan Folios Cheese Wraps
• Spinach (frozen or fresh)
• Rao’s Sauce (we love their bolognese but it’s more expensive than the others, so choose whichever of their sauces works for your budget – they’re all low carb \ low sugar)
• Salt and Pepper
• Herbs de Provence (optional)

Cook your ground beef down with the spinach and season with salt, pepper and herbs de provence.

While that cooks, take your cheese wraps and lay them out separately so they come to room temperature. You will have four wraps in a package. I have provided a screen shot of the nutritional info on the wraps below:

Find a casserole dish.

Spread some of the sauce on the bottom of the dish like you would for a lasagna. See nutritional info on the sauce below:

Feel free to season the sauce as well.

When your filling is done cooking, set it aside so it can cool. You don’t want to put anything hot in these cheese wraps as it will melt them.

Once the filling has cooled completely, place as much as you can on each circle of cheese.

Roll and place on the sauce – they do not need to be perfect; they will melt a bit into their stuffing but still hold a shape.

The wraps suggest cooking on 375 to get them crispy… I topped with more sauce and seasoning and cooked on 350 for 10mins. My husband likes room temperature food; if I make it any hotter he sits and waits for everything to cool so this was perfect for him. For the rest of us normal folk, I suggest 350 for 15-20 mins if you want these very hot. They came out gooey and so flavorful on just 10 mins. Start there, you can always pop them back in.

If you want to hold them to cook later, you can just assemble and bake the next day. Add additional cooking time if coming straight from the fridge. Otherwise, bring back to room temp before baking.