Chicken and Prosciutto Cannelloni

Ingredients

• 12 egg roll wrappers
• 1 lb filling chicken, boned, skinned and cut into 1/2-inch pieces
• 6 oz filling prosciutto or ham, thin sliced and coarsely chopped
• 2 tbsp filling butter
• 1 filling large onion, chopped
• 2 filling egg yolks
• 1 cup filling ricotta cheese
• ⅔ cup filling grated Parmesan cheese
• ⅛ tsp filling ground nutmeg
• 1 lb topping telemene or jack cheese
• 3 tbsp sauce butter
• 1 sauce medium onion, thinly sliced
• 1 clove sauce garlic, pressed or minced
• 15 oz sauce can tomato sauce
• 14 oz sauce can Italian style tomato
• ½ tsp sauce; optional dried basil or Italian herb seasoning
• 1 tsp sauce sugar
• sauce salt and pepper to taste

Method

1. Sauce: Melt 3 tablespoons butter in a saucepan. Add the onion and garlic and saute over medium heat until soft. Add the tomato sauce, Italian tomato, basil, sugar, salt and pepper. Simmer for 20 minutes.
2. Filling: Fry the onion in 2 tablespoons butter over medium heat until limp. Add the chicken; cook about 3 minutes. Add the prosciutto or ham. Remove from heat and mince with a knife or grind coarsely in a food processor. Mix in the remaining filling ingredients (egg yolks, ricotta, Parmesan, nutmeg), salt and white pepper to taste.
3. Spread half the sauce in a shallow 9x13-inch baking dish. Brush the cornstarch off the egg roll wrappers with a soft cloth. Spoon 1/3 cup filling along one edge of a wrapper; roll to enclose and place seam side down, slightly apart, in the sauce. Repeat until done.
4. Pour the remaining sauce over the rolls. Top each cannelloni with a slice of telemene cheese. Bake, uncovered, in a 400 degree oven for 30-40 minutes. Let stand 10 minutes before serving. Makes 6 servings.

Notes

From Kustom Foods, Seattle, Washington. To keep unused egg roll wrappers, cover tightly and freeze; thaw at room temperature.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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