MEAT STUFFED TORTELLINI RECIPES

Steps:

• In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium-high heat until no longer pink; drain. Transfer to 5- to 6-quart slow cooker.
• Add carrots, onion, garlic, chicken broth, salt and pepper flakes to slow cooker. Cover; cook on High heat setting 3 to 4 hours or until vegetables are tender.
• Stir in tortellini; cook covered on High heat setting 15 minutes. Stir in spinach and whipping cream; continue cooking 5 to 10 minutes or until spinach is wilted and mixture is heated through. Garnish with grated Parmesan before serving.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and spinach.
• Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of each crescent inward; roll up dough to enclose filling. Place on cookie sheet.
• Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
• Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.