Cheesy Spinach Rolls with Apple Slaw
Macros per 5 rolls:
• 670 Calories
• 67g of Fat
• 32g of Protein
• 16g of Net Carbs
Servings Prep Time
16-20rolls 35minutes
Cook Time
Servings Prep Time
16-20rolls 35minutes
Cook Time
  1. Preheat the oven to 350°F. In a large pan on medum-high heat, wilt the spinach leaves in a bit of olive or avocado oil. Once they’ve wilted, add the cream cheese and parmesan and stir until everything is melted and combined. Take off the heat and set aside while you prep the crust.
  2. To make the crust, microwave the mozzarella cheese for 30 seconds, or until soft and pliable.
  3. To it, add the almond flour, coconut flour and mix. Then add in the eggs and salt and mix well. This may take a few minutes of mixing.
  4. Once it’s one even consistency, lay the ball of cheese dough down on a sheet of parchment paper on your countertop. Lay another piece of parchment paper on top of that and flatten the dough with a rolling pin to about 1/8″ thickness.
  5. With a pizza cutter or sharp knife, cut the dough into 3″ x 4″ rectangles. You can choose to make larger rolls if you like but this is the size we made them. Add about 1/2 tsp (or more if making larger rolls) to one long side of the dough rectangle. Carefully fold the dough over, rolling it into a cigar shape.
  6. Transfer the rolls over to a baking sheet lined with lightly greased parchment paper. Make sure they are laying seam down and pin the ends to create a seal. Add any leftover dough from the pinch to a pile, you may be able to make a few more rectangle from the spare dough! Bake the rolls for 16-18 minutes or until lightly golden brown. Then let them cool for about 10 minutes.
  7. While the rolls are baking, make the apple slaw by grating 1 apple into a mixing bowl. Add the cole slaw salad mix to it, along with the mayonnaise and salt. Mix well and refrigerate until ready.
  8. Once the rolls have cooled and set, top them with a bit of apple slaw mix and dig in! Enjoy!