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    Home » Creole Recipes

    Crawfish Eggplant Rollatini

    Published: Aug 1, 2020 · Modified: Aug 7, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe Print Recipe

    Crawfish Eggplant Rollatini combines South Louisiana treasures of crawfish and eggplant in a wonderfully rich main dish. It starts with a savory stuffing made with crawfish tails, eggplant and Cajun and Creole seasonings rolled-up in creamy roasted eggplant slices. Bake to a golden brown and ladle some Sauce Creole right on top and you have an unbelievably delicious Creole dish that is actually quite easy to make.

    crawfish eggplant rollatini with sauce creole on a plate with parsley garnish
    Sweet Daddy D'd Crawfish Eggplant Rollatini with Sauce Creole

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • Creole Italian?
    • Here Is What You Need
    • Here Is What You Do
    • Hints and Tips
    • Recipe
    • Crawfish Eggplant Rollatini

    Creole Italian?

    Crawfish Eggplant Rollatini sounds Italian, not Creole. Actually, I would categorize this dish as Creole Italian, which recognizes the significant contribution of Sicilian immigrants to what is typically referred to as Creole cuisine. The term “Creole” commonly refers to native-born descendants of ensuing generations of original French and Spanish settlers including their accompanying slave population, while Creole cuisine also includes influences from Native Americans and immigrants from countries such as Germany, Croatia and to a significant degree, Italy. Beginning before the Louisiana Purchase, Italian immigration increased through the 19th and early 20th Centuries bolstered by mass migration from Sicily after the Civil War. By 1910, the population of the French Quarter was an impactful 80% Italian. 

    New Orleans’s growth as a metropolitan area during this time was directly connected to its standing as a major port. The needs of it’s growing population were served by the worldwide commodities coming through the port plus a ready supply of fresh produce from truck farms and South Louisiana’s natural bounty of fresh and saltwater seafood and wild game. Sicilian immigrants played a significant role in all three aspects. The creativity of Creole cooks, including Sicilian immigrants, exploited these resources to develop a unique cuisine which is a multi-cultural amalgamation. As the city’s population and cultural uniqueness grew, so did its popularity as a tourist destination. Immigrant entrepreneurs of all nationalities established ways to meet this growing demand by opening markets, restaurants, hotels and entertainment venues. Many popular and long-lasting New Orleans “Creole” restaurants and culinary traditions still present today were established by Sicilian immigrants. It's not uncommon for these restaurants to offer what may be thought of as traditional Italian fare along with “traditional” Creole dishes. What may be thought of as primarily a French and Spanish derivative, this broader fusing of various cultural influences with the natural bounty of South Louisiana is really what Creole is all about. If you are interested in learning more about the significant contributions of Sicilian immigrants to Creole cuisine, you may enjoy reading Creole Italian-Sicilian Immigrants and the Shaping of New Orleans Food Culture by Justin A. Nystrom. 

    Sweet Daddy D’s Crawfish Eggplant Rollatini fuses the very best of Creole culture and South Louisiana. The two main players are crawfish, representing the natural bounty of Louisiana bayous and ponds, and eggplant, a product of the agricultural bounty of South Louisiana. Throw in traditional South Louisiana seasonings and the best of Creole cuisine emerges. Ladle on some Sauce Creole, and there is no doubt. 

    Here Is What You Need

    Check out these pictures for what you need-the recipe card has a complete list. Check the Hints and Tips section below for Frequently Asked Questions and substitution ideas.

    crawfish tails in a prep bowl and four whole eggplants
    Louisiana crawfish tails and eggplant
    the trinity plus garlic and green onions
    The Trinity plus garlic and green onions
    ingredients for crawfish eggplant rollatini
    Here are the other ingredients
    herbs and spices for crawfish eggplant rollatini
    The herb and spice blend!
    coupon for Le Bon Papa Creole Seasoning

    These Crawfish Eggplant Rollatini go so well with creole sauce on top. I recommend my Sauce Creole-click this link for the recipe:

    Sauce Creole
    Sauce Creole is a classic South Louisiana tomato-based sauce made by slowly simmering tomatoes in Creole seasoning until a savory sauce, which is both smooth and chunky, is created.
    creole sauce served over rice with stuffed pepper and lemon and bay leaf

    Equipment

    Dutch-oven or cast iron frying pan, cutting board, cambro prep bowls, glass prep bowls, baking sheets, baking dish, chef knives, and baker's scoop.

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Here Is What You Do

    First...you have a beer. This is a fun recipe to make, but it takes a little time-almost 2 hours including preparation. That's all the more reason to properly prepare for this undertaking-prepare the ingredients and prepare the cook. Pop the top off of a beer and sip it while you read the recipe all the way through. You want to make sure you have all the ingredients and tools you need and that you know what you will do with each ingredient. Prepping the ingredients beforehand will make this process much easier than if you don't. Chop and measure and place each ingredient in little bowls so you can just grab them when you need them. If ingredients go in the pot at the same time, you can put them in the same prep bowl. Once you've got that, there will be no-angst, you are ready to go.

    Prepare the eggplant

    The idea is to make the eggplant slices soft and supple so they roll easily. Slice 3 eggplants (reserve one eggplant to chop for the filling) into ¼” to ½” slices lengthwise, peeling is optional. Lay the slices out on a baking sheet lined with parchment paper and sprinkle each slice with kosher salt on both sides. Let them sit for about 10-15 minutes while the salt draws liquid out of the eggplant. Pat the slices dry with paper towels, then brush each side with a little olive oil.

    eggplant slices on a baking sheet
    Sprinkle eggplant slices with kosher salt

    Place the baking sheet in a 350-degree Fahrenheit oven for about 15 to 20 minutes, flipping once halfway through until the slices are soft and supple. Take the baking sheet out to cool. Alternately you can fry the slices for about 4 minutes on each side in a little olive oil.

    roasted eggplant slices on parchment paper lined baking sheet
    Roasted eggplant slices

    Prepare the filling ingredients

    Place the crawfish tails in a bowl and mix about 1 tablespoon of Creole seasoning into the tails and set aside. Chop the trinity and place it in one prep bowl. Chop the garlic and green onions and place those in separate prep bowls. Peel one eggplant and cut into approximately ½” cubes and set aside. This should be between 3 and 4 cups. Measure butter, stock, Worcestershire sauce, breadcrumbs and parmesan cheese. Mix the Herb and Spice Blend into a small prep bowl. How's your beer?

    prepared ingredients for crawfish eggplant rollatini
    Prep all the ingredients beforehand

    Prepare the filling

    In a heavy-bottomed dutch oven or cast iron frying pan, melt the butter over medium heat. When bubbling, add the trinity and saute until starting to brown, about 8-10 minutes.

    the trinity frying in butter in a cast iron pan
    Saute the trinity in butter

    Add the garlic, about ½ of the Herb and Spice Blend and the Bay leaves and saute everything for a couple of minutes more, until the garlic is aromatic.

    garlic, spices added to the trinity in a cast iron frying pan
    Add the aromatics

    Increase the heat to medium-high and mix in the diced eggplant. The eggplant will give off some liquid, so saute for about 10 minutes, smashing the eggplant pieces as it cooks and the liquid reduces.

    cubed eggplant added to sauteeing vegetables in cast iron pan
    Smother the cubed eggplant with the Trinity

    Pour the stock into the eggplant and trinity. When the stock starts to boil, reduce the heat and maintain a low simmer until all the liquid is reduced by about half. This should take about 10-15 minutes.

    stock in a cast iton pan with sauteed vegetables
    Simmer in the stock

    Finish the filling with the crawfish

    Mix in the crawfish tails, green onions, Worcestershire sauce plus the remaining Herb and Spice Blend. More liquid will develop, so stir often, letting it simmer until the liquid has reduced almost completely. This should take about 10 minutes.

    crawfish and green onions in a cast iron pan with sauteed vegetables
    Mix in the crawfish tales and seasonings

    Next come the bread crumbs and parmesan cheese. Add all of the parmesan cheese but start with about half of the breadcrumbs, completely mixing that into the crawfish blend. Add additional breadcrumbs a little at a time until you have the consistency you want. It should be a sticky, stuffing like consistency. 

    breadcrumbs and Parmesan cheese added to a frying pan with sauteed vegetables
    Tighten it up with parmesan cheese and breadcrumbs

    Remove the pan from the heat, cover (use aluminum foil if your pan does not have a cover) and let it sit for about 10 minutes, allowing the breadcrumbs to absorb any liquid. 

    filling for crawfish eggplant rollatini in a cast iron frying pan
    Let the flavors meld

    Prepare the rollatini

    Preheat the oven to 350 degrees Fahrenheit. Good time for another beer? Remove the bay leaf from the stuffing and discard. Prepare a 9” X 13” baking dish (or other suitable ovenware) by lightly coating the bottom with olive oil or non-stick cooking spray. Take the eggplant slices and place a scoop (about 2 tablespoons) of crawfish filling on the wider end, then roll the slice towards the thinner end. Adjust the amount of filling for the size of the eggplant slices. Place the eggplant roll in the prepared baking dish with the seam on the bottom. Repeat this process until all the filling and eggplant slices have been used.

    four steps to rolling crawfish filling in eggplant slices
    Roll dem rollatini's!

    Brush a little olive oil on top of each eggplant roll, then sprinkle each with a light dusting of parmesan cheese.

    crawfish eggplant rollatini in a prepared baking dish
    Brush on some olive oil and sprinkle on parmesan cheese

    Place the baking dish in the 350-degree Fahrenheit oven for about 30 minutes or until the top is lightly browned. Remove the baking dish from the oven and let it sit for about 10 minutes. To serve, place one or two rollatini on a plate and ladle Creole Sauce on top of each one and serve immediately. Tip-add the Creole Sauce as you serve. It will be better to store leftovers without the sauce.

    baked crawfish eggplant rollatini in a baking dish
    Roast for about 30 minutes

    Hints and Tips

    How do I slice the eggplant?

    To make the roll-ups, the eggplant slices should be long and thin and softened prior to rolling. There is no need to peel the eggplant, so choose the side that is the flattest and. with your chef's knife, make the first slice to expose the meat. Then carefully slice the eggplant about ⅛ to ¼ inch thick. Take your time doing this so you have uniform slices.

    What do I do if I mess up the slices?

    Sometimes it's not easy to make uniform slices with a strangely shaped eggplant. If you end up with some half or partial slices, don't toss them. Try to put a couple together to make a full slice, then roll 'em up!

    two pictures of partial eggplant slices
    Don't waste any slices!

    Why should I salt the eggplant slices before softening?

    Eggplant has very high water content and roasts better if some of the water is removed. The best way to do that is to use salt to draw out moisture. Sprinkle each slice with kosher salt and let them sit for at least 15 minutes, more if you have time. You will notice the difference. Before roasting you should pat the slices with paper towels to absorb the surface moisture. 

    How do I soften the eggplant?

    There are two ways (at least) to make the slices soft and supple. You can pan-fry the slices in a little olive oil for about 2 minutes on each side, or roast the slices on a baking sheet for about 10 minutes. I usually brush the slices with olive oil before placing in the oven. The roasting adds depth of flavor and all the slices cook evenly (assuming they are pretty uniform in thickness).

    Is Rollatini the same as Eggplant Parmesan?

    Not really. Besides being rolled up instead of in layers, this rollatini has a rich stuffing-like filling. Eggplant parmesan is layered eggplant and tomato sauce with cheese.

    What type of crawfish should I use?

    This is a good recipe for leftover crawfish meat from a crawfish boil. If that is not an option, frozen crawfish tail meat is very good to use. I recommend only Louisiana crawfish. The freezer case in your grocery store or seafood market will probably offer 1 pound packages of frozen crawfish tail meat. Crawfish tail meat will have some crawfish “fat” on them and this fat can begin to go rancid within 6 months. Not only are Louisiana crawfish plump and sweet, but they also get to the market much faster than crawfish produced overseas, usually in China. Frozen Louisiana crawfish tails are ready to go right out of the pack, their “fat” will add a sweet depth of flavor. Imported Crawfish need to be rinsed to remove their fat. Without rinsing, these imported crawfish tails will taste a little off. This should be eliminated by rinsing, but they will also not have that sweetness of Louisiana crawfish. A great online source for Louisiana crawfish tail meat is The Cajun Grocer. I have no affiliation with this company but I know them to be a reliable quality company with good service and excellent products.

    Can I make this without crawfish?

    Yes, you can substitute shrimp for the crawfish quite easily. Use small to medium uncooked shrimp. If you use larger shrimp, give them a rough chop. Add the shrimp to the recipe just as you would the crawfish, they will be fully cooked by the time the rollatini bakes.

    What type of stock should I use?

    For the recipe as is, crawfish stock is the best, but chicken stock is also perfect for this recipe and is what I use most of the time. If you substitute shrimp for the crawfish, you could use homemade shrimp stock, although chicken stock will be perfect then as well.

    Is the Sauce Creole optional?

    Crawfish Eggplant Rollatini doesn't really need a sauce to be delicious. Sauce Creole adds a great flavor dimension and makes it hard to stop eating! To make it a little more Cajun, ladle on some Creamy Crawfish Sauce, or use a traditional tomato gravy for a more classic Italian dish. Pour the tomato sauce over the rollatini, add mozzarella cheese on top and bake at 350 degrees Fahrenheit for 30 minutes.

    How do I store leftovers?

    Leftover rollatini can be refrigerated for 3 to 5 days if placed in an airtight container or plastic wrap. To reheat, let the rollatini come to room temperature then place them in a 350-degree oven for about 20 minutes until warmed all the way through. You can also heat them in the microwave.

    Can the Crawfish Eggplant Rollatini be frozen?

    Yes, they can be frozen before or after baking and maintain their quality for 10-12 months.. To freeze before baking, prepare the rollatini up to the point just before brushing olive oil and sprinkling the parmesan cheese on them. Let them come to room temperature. Place them in a single layer on a baking sheet lined with parchment paper and put them in the freezer for about 2 hours. Place the frozen rollatini in a freezer-safe, airtight container, freezer bag or in a vacuum-sealed bag (recommended-if you freeze them individually first, the vacuum sealer will not smash the rollatini). When you are ready to eat, defrost them in the refrigerator for 24 hours, then bake according to the recipe instructions. To freeze after baking, let the baked rollatini get to room temperature and follow the same procedure. Place the frozen rollatini in an airtight container or vacuum-sealed bag.   Tip: don’t sauce before freezing. To reheat, defrost overnight in the fridge then bake at 350 degrees for about 20 minutes until warmed all the way through, or place in the microwave.

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    What should I eat this with?

    Sensation Salad
    The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
    Sensation Salad on a white platter with salad tongs
    Macaroni and Cheese
    New Orleans Baked Macaroni and Cheese is the most comforting of comfort food. Try this recipe, patterned after Rocky and Carlo's famous mac and cheese.
    macaroni and cheese in aserving spoon
    Creole Green Beans
    Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness.
    creole green beans smothering in cast iron dutch oven
    Stuffed Tomatoes
    Ripe tomatoes, stuffed with a savory blend of smothered tomato, onions and peppers flavored with bacon and Louisiana herbs, held together with some breadcrumbs.
    six stuffed tomatoes in a baking dish
    Stewed Okra with Tomatoes and Ham
    Stewed Okra, this simple recipe includes smoked meat for flavor, yellow onions for sweetness, young, tender okra and tomatoes all smothered or stewed in their own juices. It clearly fits in the South Louisiana comfort food category.
    stewed okra with ham and tomatoes in a white bowl

    crawfish eggplant rollatini on a plate with parsley garnish
    Sweet Daddy D's Crawfish Eggplant Rollatini

    If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE-worthy of 5-Stars? Questions or Comments? that’s the place! Post a picture and share this recipe with your friends on our Social Media pages and Pin it on Pinterest. SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything!

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    Yeah You Right!

    Recipe

    crawfish eggplant rollatini with sauce creole on a plate with parsley garnish

    Crawfish Eggplant Rollatini

    This Creole Italian dish combines the best of South Louisiana-delicious eggplant and succulent Louisiana crawfish tails. A rich crawfish stuffing rolled in roasted eggplant. Creole at its finest.
    4.67 from 3 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Creole
    Keyword: eggplant rollatini
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Servings: 12 Servings
    Calories: 168kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 4 eggplants in all
    • 2 tablespoons olive oil
    • 4 tablespoons butter
    • 1 pound crawfish tails
    • 3 cups yellow onions about 2 medium onions-fine chop
    • ½ cup celery about 1 stalk-fine chop
    • 1 cup bell pepper about 1 small pepper-fine chop
    • 4 cloves garlic fine chop
    • 1 cup green onions about 1 bunch-fine chop
    • ½ cups seasoned breadcrumbs
    • 1 cup crawfish or chicken stock
    • 1 tablespoon Worcestershire
    • ½ cups parmesan cheese

    Herb and Spice Blend

    • 1 teaspoon dry oregano leaves
    • 1 teaspoon dry basil leaves
    • ½ teaspoon dry thyme leaves
    • 2 bay leaf
    • 1 tablespoon Creole seasoning plus some for the crawfish tails
    • 1 teaspoon Cayenne Pepper optional
    • 1 teaspoon Kosher salt
    • 1 teaspoon ground black pepper

    Here's What You Do

    Prepare the eggplant

    • Slice 3 eggplants into ⅛” to ¼” thick slices lengthwise, peeling is optional.
    • Sprinkle each slice with kosher salt on both sides and let sit about 10-15 minutes to draw moisture out of the eggplant.
    • Pat the slices dry with paper towels, then brush each with a light coating of olive oil.
    • Place the slices on a baking sheet lined with parchment paper and place the baking sheet in a preheated 350-degree Fahrenheit oven sheet for about 10 to 15 minutes, flipping once halfway through until the slices are soft and supple.
    • Take out to cool until needed.

    Prepare the filling ingredients

    • Mix about 1 tablespoon of Creole seasoning into the crawfish tails and set aside.
    • Chop the trinity and place it in a prep bowl. Chop the garlic and green onions and place those in separate prep bowls. Peel the one eggplant and cut into approximately ½” cubes and set aside. (This should be between 3 and 4 cups of cubed eggplant). Measure butter, stock, breadcrumbs and parmesan cheese. Mix the Herb and Spice Blend into a small prep bowl.

    Make the filling

    • In a heavy-bottomed Dutch oven or cast iron frying pan, melt the butter over medium heat. When bubbling, add the trinity and saute until starting to brown, about 10 minutes.
    • Add the garlic and about ½ of the Herb and Spice Blend and Bay leaves saute until the garlic is aromatic, this should take only a couple of minutes, .
    • Add the diced eggplant and saute until the eggplant has softened and reduced, about 10 minutes. Smash the eggplant pieces as it cooks.
    • Increase the heat to medium-high and add the stock. When it beins to boil, lower the heat tand simmer until reduced by about half (about 10-15 minutes).
    • Mix in the crawfish tails, green onions, Worcestershire sauce and the remaining Herb and Spice Blend.
    • Stir well and let it simmer for about 10 minutes until the liquid has reduced almost completely.
    • Add the breadcrumbs (a little at a time) and parmesan cheese and mix well to combine all the ingredients.
    • Remove the pan from the heat and cover (use aluminum foil if there is no cover for your frying pan). Let this sit for about 10 minutes as the breadcrumbs absorb any liquid and develops into a moist stuffing-like consistency.

    Roll the rollatini and bake

    • Preheat the oven to 350 degrees Fahrenheit.
    • Remove the bay leaves from the filling.
    • Lightly coat the bottom of a 9” X 13” baking dish (or similar) with olive oil or non-stick cooking spray.
    • Lay a slice of roasted eggplant on a cutting board or baking sheet and place about 2 tablespoons of crawfish filling on the wider end. Roll the slice towards the thinner end. Place the filled eggplant roll in the prepared baking dish with the seam-side down. Repeat until all eggplant slices have been filled.
    • Brush a light coating of olive oil on top of each eggplant roll, then sprinkle each lightly with parmesan cheese.
    • Set the baking dish in the preheated 350-degree Fahrenheit oven for about 30 minutes.
    • Remove from the oven and let sit for about 5 minutes.
    • Serve with Sauce Creole spooned on top (optional).

    Recipe Notes

    Using a serving size of two rollatini, you should yield about 12 servings. 
    Read my article for greater details on the step-by-step process for making this dish.
    To make the roll-ups, the eggplant slices should be long and thin and softened prior to rolling. There is no need to peel the eggplant, so choose the side that is the flattest and. with your chef's knife, make the first slice to expose the meat. Then carefully slice the eggplant about ⅛ to ¼ inch thick. Take your time doing this so you have uniform slices.
    Sometimes it's not easy to make uniform slices with a strangely shaped eggplant. If you end up with some half or partial slices, don't toss them. Try to put a couple together to make a full slice, then roll 'em up!
    Eggplant has very high water content and roasts better if some of the water is removed. The best way to do that is to use salt to draw out moisture. Sprinkle each slice with kosher salt and let them sit for at least 15 minutes, more if you have time. Before roasting you should pat the slices with paper towels to absorb the surface moisture. 
    There are two ways (at least) to make the slices soft and supple. You can pan-fry the slices in a little olive oil for about 2 minutes on each side, or roast the slices on a baking sheet for about 10 minutes. I usually brush the slices with olive oil before placing them in the oven. The roasting adds depth of flavor and all the slices cook evenly (assuming they are pretty uniform in thickness).
    I recommend only Louisiana crawfish. A great online source for Louisiana crawfish tail meat is The Cajun Grocer. I have no affiliation with this company but I know them to be a reliable quality company with good service and excellent products.
    You can substitute shrimp for the crawfish quite easily. Use small to medium uncooked shrimp. If you use larger shrimp, give them a rough chop. Add the shrimp to the recipe just as you would the crawfish, they will be fully cooked by the time the rollatini bakes. 
    For the recipe as is, crawfish stock is best, but chicken stock is perfect for this recipe and is what I use most of the time. If you substitute shrimp for the crawfish, you could use homemade shrimp stock, although chicken stock will be perfect then as well. 
    Crawfish Eggplant Rollatini doesn't really need a sauce to be delicious. Sauce Creole adds a great flavor dimension and makes it hard to stop eating! To make it a little more Cajun, ladle on some Creamy Crawfish Sauce, or use a traditional tomato gravy for a more classic Italian dish. Pour the tomato sauce over the rollatini, add mozzarella cheese on top and bake at 350 degrees Fahrenheit for 30 minutes. 
    Leftover rollatini can be refrigerated for 3 to 5 days if placed in an airtight container or plastic wrap. To reheat, let the rollatini come to room temperature then place them in a 350-degree oven for about 20 minutes until warmed all the way through. You can also heat them in the microwave.
    Rollatini can be frozen before or after baking and maintain their quality for 10-12 months.. To freeze before baking, prepare the rollatini up to the point just before brushing olive oil and sprinkling the parmesan cheese on them. Let them come to room temperature. Place them in a single layer on a baking sheet lined with parchment paper and put them in the freezer for about 2 hours. Place the frozen rollatini in a freezer-safe, airtight container, freezer bag or in a vacuum-sealed bag (recommended-if you freeze them individually first, the vacuum sealer will not smash the rollatini). When you are ready to eat, defrost them in the refrigerator for 24 hours, then bake according to the recipe instructions. To freeze after baking, let the baked rollatini get to room temperature and follow the same procedure. Place the frozen rollatini in an airtight container or vacuum-sealed bag.   Tip: don’t sauce before freezing. To reheat, defrost overnight in the fridge then bake at 350 degrees for about 20 minutes until warmed all the way through, or place in the microwave.
     

    Nutrition

    Calories: 168kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 418mg | Potassium: 542mg | Fiber: 6g | Sugar: 9g | Vitamin A: 927IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 1mg
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