Makeover Manicotti Crepes 1 can (28 ounces) whole tomatoes, undrained 1-1/2 cups water 1 can (8 ounces) tomato sauce 3 teaspoons sugar 1 teaspoon dried oregano 1/4 teaspoon celery salt CREPES: 2 eggs 1 cup egg substitute 1-3/4 cups fat-free milk 1 teaspoon canola oil 1-1/2 cups all-purpose flour 1/4 teaspoon salt Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Manicotti Crepes cont. FILLING: 3 slices whole wheat bread, cubed 1/2 cup fat-free milk 1/4 cup egg substitute 1 cup finely chopped green pepper 3 tablespoons minced fresh parsley 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon pepper 1 pound lean ground beef 1/2 pound Italian turkey sausage links, casings removed 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/4 cup shredded Parmesan cheese Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

Makeover Manicotti Crepes For the sauce, place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 cups, stirring occasionally. Meanwhile, for the crepes, beat the eggs, egg substitute, milk and oil in a large mixing bowl. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Manicotti Crepes cont. until assembling. Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. x 2-in. baking dish and an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a meat thermometer reads 165°. Yield: 10 servings. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008