Ingredients

• 1 cup sundried tomatoes in olive oil, pureed
• 1 1/2 cups finely chopped marinated artichoke hearts
• 2 cups ricotta cheese
• 1/2 cup parmesan cheese
• 1/4 cup fresh breadcrumbs
• 1 egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1package egg roll wrappers
• 2 cups chicken or vegetable stock
• 1/2 cup grated cheese of choice

Procedure

1. In a small bowl thoroughly combine all filling ingredients.
2. Assembly:
3. Place 1/4 cup filling in a strip along one side of an egg roll wrapper.
4. Roll up into a cylinder.
5. Place in a lightly oiled baking dish, seam side down.
6. Repeat with remaining ingredients.
7. Add stock.
8. Sprinkle top with grated cheese
9. Bake in a 350 F oven for 30 – 35 minutes (until bubbly)