Serves: 30
Total Calories: 676

CREPES
6 cups all purpose flour
4 cups milk or more
12 eggs
2 teaspoons salt
olive oil sprayer
FILLING
4 pounds hot Italian sausage
8 eggs
8 cups mozzarella cheese grated
2 cups fresh Parmesan cheese grated
4 cups cottage cheese
1 cup dried bread crumb
40 ounces frozen leaf spinach chopped, thawed, and squished (4 packages)
salt and pepper
1/2 teaspoon nutmeg
1 teaspoon garlic powder
TOMATO SAUCE
8 cups mushrooms sliced
4 green peppers chopped
4 onions chopped
24 cloves garlic chopped (2 heads)
4 (26-ounce) jars marinara sauce or tomato basil spaghetti sauce
4 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano
1/4 teaspoon hot pepper flakes
TOPPING
2 cups mozzarella cheese grated
1 cup fresh Parmesan cheese grated
4 small cans sliced olives

Instructions: CREPES:
Coals: 6 to 8 coals
1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need a real thin batter, may need to add more milk.
2. Put DO lid upside down on lid stand with coals under to make a medium heat.
3. Spray lightly with olive oil.
4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a 5-inch circle. Cook until set. Do not brown.
5. Repeat with remaining batter making 72 to 80 crepes.
6. Stack crepes between waxed paper. Set them aside.

Instructions: FILLING:
Coals: 40-50 coals
7. In a 20” Dutch oven, saute the sausage.
8. Remove sausage from pan and set aside.
9. In a large bowl, beat the eggs lightly, add the remaining filling ingredients and then the sausage; mix well and set aside.

Instructions: SAUCE:
Coals: 40-50 coals bottom to fry, then 20 to 25 coals, bottom; 30 to 40 coals top.
10. Mince green pepper, onions & garlic
11. In the same pot that you used for sausage, saute onion mixture and the mushrooms.
12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until thick. (Watch as you may need to add a bit of wine, beer or water).

Instructions: BUILDING THE MANICOTTI
Coals: 20 coals under, ring of 30 coals on lid
13. Pour half the sauce into a 20-inch shallow DO.
14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat
15. Pour remaining sauce over manicotti.
16. Bake about 40 minutes at 350° oven.
17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake another 8-10 minutes until bubbly and heated through.

Nutritional Facts:

Serves: 30
Total Calories: 676
Calories from Fat: 331

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Dutch Oven Enchiladas Supreme
Sausage Stuffed Manicotti
Tomato Beef Chow Mein
Spanish Style Rice
Teriyaki Chicken Wings for a Party
Dutch Oven Paella
Dave's 16" Dutch Tamale Pie
Dave's Quick Chicken Cacciatore
Dave's Steamed Pork Buns (Chai Bau)
Posole