2 cups coarsely grated, peeled tart baking apple (about 2 large)
3 egg whites, lightly beaten with 1 tablespoon water
3/4 cup granulated sugar
2 tablespoons plus 1 teaspoon cinnamon, divided
Dipping Sauce (optional; recipe, below)
How to Make It
Preheat oven to 375° F. Lightly butter a 9- x 13- x 2-inch baking dish. Combine dipping sauce ingredients in a small bowl; stir well and set aside. In a large skillet, cook sausage over medium-high heat, stirring frequently, until meat is thoroughly cooked and no longer pink. Stir in grated apple; remove from heat, drain and cool. In a small bowl, mix sugar with 2 tablespoons of cinnamon; place 1/2 cup of mixture in a shallow plate; set aside. Place egg-white mixture in a separate shallow plate; set aside. Add 1 1/4 cups sour cream to sausage-apple mixture; stir well. Place 1/4 cup sausage mixture in a line across the center of each tortilla. Sprinkle 1/2 teaspoon cinnamon-sugar mix over the filling on each tortilla. Roll tortilla tightly around filling; roll entire tortilla in egg whites and then the cinnamon-sugar mixture. Place rollups fold-side down in baking dish. Bake 12 to 14 minutes; cool 2 minutes. Cut into thirds; serve immediately as is or with optional dipping sauce. Discard remaining egg white mixture.
Dipping Sauce: In small bowl, combine 3/4 cup sour cream, 1 tablespoon maple syrup and 1 teaspoon cinnamon.
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