Vienna sausage manicotti pancakes with mozzarella and tomato sauce
Delight in the unique fusion of flavors with our Vienna Sausage Manicotti Pancakes! This one-of-a-kind recipe combines savory whole-grain wheat pancakes stuffed with delicious Vienna sausages, rich mozzarella cheese, and topped off with a tangy tomato sauce. Easy to prepare and satisfyingly hearty, this dish will elevate your mealtime game with its inventive twist on classic ingredients. Perfect for breakfast, lunch, or dinner!
- 10 Apr 2024
- Cook time 10 min
- Prep time 20 min
- 12 Servings
- 7 Ingredients
Vienna sausage manicotti pancakes with mozzarella and tomato sauce is a unique and delicious fusion dish perfect for any mealtime. This recipe combines the savory flavors of Vienna sausage and mozzarella cheese wrapped in delicate whole-grain pancakes, all topped with rich tomato sauce. It's a hearty dish that is sure to please both kids and adults alike.
Ingredients:
Instructions:
- In a large mixing bowl, whisk together 1 cup of water, 4 eggs, and 1 tsp of salt until well combined.
- Gradually add 1 cup of whole-grain wheat flour, whisking continuously until the batter is smooth and lump-free. Set aside for a few minutes to let the batter rest.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of oil or butter.
- Pour about 1/4 cup of the batter into the pan, tilting it to spread the batter evenly into a thin pancake.
- Cook for about 1-2 minutes on each side until the edges begin to dry and the underside is golden brown. Flip and cook the other side for an additional 1-2 minutes.
- Repeat the process until all the batter is used up, making approximately 8-10 pancakes. Stack the cooked pancakes on a plate and cover them with a clean kitchen towel to keep them warm.
- Cut the Vienna sausage into small pieces.
- In a mixing bowl, combine the chopped Vienna sausage with 1 cup of shredded mozzarella cheese.
- Preheat your oven to 350°F (175°C).
- Lay one pancake flat on a clean surface. Place a spoonful of the sausage and cheese mixture along the center of the pancake.
- Roll up the pancake to enclose the filling, forming a tube or manicotti shape. Place the rolled pancake seam-side down in a greased baking dish.
- Repeat with the remaining pancakes and filling, arranging them side by side in the baking dish.
- Pour 2 cups of tomato sauce evenly over the rolled pancakes in the dish.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool for a couple of minutes before serving.
- Serve the Vienna sausage manicotti pancakes warm, garnished with a sprinkle of fresh herbs like basil or parsley, if desired.
Tips:
- Ensure that the batter is smooth and free of lumps for perfectly thin and even pancakes.
- Cook the pancakes on medium heat to avoid burning and to ensure they cook evenly.
- You can use a non-stick skillet to make flipping the pancakes easier.
- For added flavor, lightly season the tomato sauce with herbs like basil and oregano.
- Feel free to add other fillings like sautéed vegetables or ricotta cheese to make the dish even more nutritious and flavorful.
With Vienna sausage manicotti pancakes with mozzarella and tomato sauce, you can enjoy a delightful combination of flavors and textures in each bite. This recipe is simple to prepare yet offers a gourmet experience that's sure to impress your family and friends. Bon Appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 210kcal | 9% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.67g | 4% |
| Sugar 1.76g | 2% |
| Fat | |
| Fat 13g | 15% |
| Saturated 5g | 18% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 90mg | 16% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.59mg | 10% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.75ug | 31% |
| Vitamin C 2.86mg | 3% |
| Vitamin E 0.97mg | 6% |
| Vitamin K 2.33ug | 2% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.47mg | 13% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 240mg | 7% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 750mg | 50% |
| Zinc, Zn 1.83mg | 17% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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