Finally a recipe I can cook without making any changes for lower carbs! Thank you, Chef John!

Made this for supper tonight for the family. So easy and delicious. The kids all gave it that skeptical eyebrow raise when they saw it, but there were no leftovers. 😂. Thanks chef John!

On top of some soft scrambled eggs would be amazing. Have to give it a shot soon. 💝

Chef John has finally blessed us with a keto recipe. Please do more!

This reminds me of a casserole I make …stuffing wrapped inside a slice of turkey deli meat placed on top of mashed potatoes and gravy

Thank you Chef. I still prepare my eggs using your scrambled egg omelette recipe. It’s my favorite!

You’re like the last food YouTuber who develops recipes for real people. Love this.

Way to compliment Chef John while at the same time disparaging others. Really heartfelt.

I agree as this can be adapted for a diabetic diet.

Adam Ragusea does exactly that, and he's killing it. With science.

Chef John's special element is the way he makes it relative to his viewers, and they associate with it with absolute ease. And he does it in the most subtle way. His voice , his pacing, his presentation, the humor, the quirks, the occasional slipup and the subsequent fix , all these come together beautifully in the end and it is a wholesome experience. The fact that he is the oldest and OG foodtuber channel is the icing on the cake. Edit: And he always encourages you in the most effective way to be creative and do things yourself. In a way he's giving his viewers the best gift one could give for free. Encouragement for budding chefs or just home cooks, hobbyists.

Yeah it’s sad that my favorite foodtuber is now making recipes for robots

Absolutely wonderful as usual . Ham and scallop potataoes ring my bell, so I will try a version that way and with the vegies in the ham with the ricotta. This is a great building block , ive already have 10 vqriations runnung through my mind. Thankyiu Chef John!!

You really can't go wrong with some good Mashed Taters!!! 🤠👍

Chef John, I used you recipe for colcannon mashed potatoes for the potatoes under this and kept everything else the same because I thought it could use a little more color. My family loved it! Thanks for the great ideas!

Another great way to embellish deli ham! I like to wrap 8 blanched, uncut green beans in a ham slice. You can top the rolls with a white sauce, or drizzle with pantry barbeque sauce. Serving over mashed potatoes would be amazing! A friend of mine makes ham/ stuffing rolls, but you must be careful they don't get too salty. Another great recipe! Bravo!

Red and white? Chef Johns Dynamite! Great and easy to make dish. Direct to my collection of American recipes. 👍👍

Chef John is the Danny DeVito of making a recipe Keto.

Pocket Hamelloni

"But I generally go with the smallest one that will fit everything." - Words to live by, Chef...words to live by.

Hard to find small ones. I only see 3 sizes. Big, bigger, and Jeezus Christ!

Looks so yummy...I'd use honey turkey instead of ham, but this looks so quick and easy...thank you for this, Chef John!!

John dropping the low-carb recipes in the new year as if it's not intentional lol

The hamelloni looks delicious. Your instruction is outstanding. Thanks for sharing.

awesome! Love the narration - this definitely IS a recipe to play around with!

Chef John has been my inspiration for my own food channel since the start! Thank you and greetings from the netherlands 🇳🇱🌷

What a brilliant notion! I have some friends that have severe problems with gluten and this eliminates the pasta! Thank you!

What I love with your channel, is that I'm no longer afraid to experiment. We've all heard of coconut rice, but how many have heard of bearnese-rice? There you go.

The best, most delicious cannelloni I’ve ever had the pleasure to eat was at a little Italian restaurant near Lockport, NY. Absolutely memorable. This reminded of that meal.

That recipe is out of the park. I'm trying this tonight. 👍💣

OH MY! I cannot wait to try this! thanks Chef J! All ingredients are from my favs list! Enjoy!

This looks so easy and yummy. What a great idea!

Could almost taste it how good it is!Noticed that so-called "uncured" meats, nitrates and nitrites are not added for the final product. Am not a food chemist so..but you're the chef! Happy New Year !

They still have nitrates, or they wouldn't turn pink. The government lets them be called uncured if its nitrates derived from celery rather than from a chemical supply company.

Why yes, I did immediately bookmark this one into my recipes file! Looks delicious.

@HaroldM814, I’m on an iPad, so in my bookmarks I made a file called Recipes. I save them there and the list has a search bar. When I’m looking for something specific, I type in the key word(s) and get just those recipes. Once opened, I can send the link via text message or email to whoever I want.

Can I ask how you organize your recipes? Right now I have a Bookmark Folder that I just drag websites or videos into. There's software out there too, I just want to be able to share with my mother as we like to cook together.

Oh man, you took me back to my childhood! My mom would make us something similar. She would use mozzarella and serve it on polenta. She would add a bit of "tuco y salsa blanca" over practically all of her oven casseroles! 🥰 Thanks Chef John for a great reminder to a delicious family meal!

I often use fontina cheese because it melts well and just has a much more interesting flavor than mozz

The look of this dish in the baking tray made me think of a ham wrapped enchilada, replacing the tortilla with ham slices.

That looks damn good.

Great idea, my family should love it.

Yet another banger, thank you Chef John

Oh wow that looks delicious 😋 😃

It's looks delicious 😋

I'm glad you scrape all your bowls and pans out, I hate to watch cooks/chefs that waste food. It goes against my character having been raised by people that lived during the depression. "Waste not, want not". I remember watching a video of Chef Jacques Pepin, when he broke an egg he scraped every drop of liquid out of the shell - he said that was how he had been taught at the cooking school.💜💜

I love love this recipe thank you so much Chef John 😘🤌

“Watch what I do, but daydream about what you really want to do.” ❤

Like Robert Palmer said "Simply Irresistible" Love me some Chef John!

Dang son, that looked delicious!👍🏻

Looks awesome!

I'm excited to try this one. Thanks!

I feel like making this but wrapped in ham, prosciutto and Calabrese

I'm your new subscriber. I love your recipes,your voice everything it's just Bamn!

I’m making it tonight!

Brilliant. This literally made my stomach growl.

Wow I'm going to make this for my wife, who is doing a Keto diet, as she has contracted type 2 diabetes after chemo. Sans potatoes, of course.

Sounds amazing. Hope the best for you and your wife!

If you like this you should try belgian endive rolls its the same idea the other way round

still waiting for chef john's first cricket and mealworm recipe our overlords demand it

Now I have to start a new grocery list😊

Chef John serving a "Low carb cannelloni" over mashed potatoes is so on brand for him!!

@arthrodea Oh, no, I get what you were saying. I was responding to Faith's RV Trip, who seemed to be suggesting that because potatoes are a vegetable, they don't have carbs?

@Itzak Poelzig Chef Johns sense of humor would lead him to make a low carb recipe and then serve it over a high carb item - just to get a reaction from people 🙂

Potatoes are an extremely high carb vegetable.

Potatoes are a vegetable ;)

chef john-last night i prayed that your next video would include something that looks like a cannoli made of pink bubble gum. thank you so much

GO CHEF JOHN!!!

Let's say I'm cooking for someone who is allergic to bell peppers (and really everything in the capsicum family)... what can I use in place of the peppers?

Can this be prepared the night before , or will it dry out the filling?

Pretty jazzed to give this one a go!

3 different types of American cheese. Helmans squeezy, Kraft Slices, and Kong Easy treat cheddar cheese( for dogs)

8 would be Teeny Involtini but I would prefer 4 that were well stuffed. Can't wat to try this!!

this looks so good. sadly i am a trucker and dont have the space to have an oven in my rig. 🥰

Use foil or a small roaster and put it under the hood. I have cooked or reheated lots of lunches and dinners on my engine while driving. Sometimes drive 30 minutes, stop and turn it over, drive 30 minutes more etc.

Chef John: Less meat Me: Thinking of doubling the ham slices or using a thicker slice

I live with someone who doesn't eat cheese or mushrooms . Sigh and finding dishes with none of either but also easy is hard . Can u make some easy none cheese videos? Which is also easy to make ?

Please make an authentic paella soon, you promised!

Duuuuuuuude. Yes. I need this in my face.

Can you make a Rouladen and potatoes recipe? I would greatly appreciate it!

This would go great over some thick, creamy polenta.

The go to 3 cheese filling usually has an egg added as a binder to keep the cheese from running out of whatever you stuffed.

The people who make it for themselves to eat usually make it how they like it.

Hey chef, have you done a recipe on hush puppies? Been craving them recently

This with brussel sprouts - yeah 👍🏾

Bahahahaha “watch what I do but daydream about what you really want to do”

Could a torch played over the top for a bit take care of the browning? Just asking!

There are some really scary people out there on YouTube and TikTok making up recipes and it's insane what people are doing, and oh no, I don't mean insane in a good way...no, oh no, no. I saw someone dip a raw chicken leg into a jar of peanut butter, I don't know what happened next as I turned it off. I love this channel because it reminds me of being back in my culinary class, except that was like 30+years ago. And it's an island of rest having battled a world of insanity lol. Thank you Chef John ❤️

@darlingtonvictor I got the phone number, but it's not a CA or be it San Francisco area code, I know having lived there, not sure why I'd be calling Las Vegas. More info would be nice, thanks.

What is ham called if the "ham" process hasn't been applied to it and do we eat that cut in other ways?

Put in mash cauliflower, my next Keto dish Thanks

!!wow!! i've never heard of this dish before, is it served in italian restaurants especially in Michigan?

You are the Bard of low carb!

Ok I need a vid on deep cleaning the stove. I remember when mine USED to look as great as yours lol

Middle of the pan, olive oil, garlic is an old Sam the Cooking Guy staple move

Knew the Cayenne was coming! LOL🤣🤣🤣

I'm NOT a ricotta fan (don't know why) I am a ham fan and a cannoli fan (usually with cream cheese). Anyways, I'm doing this....2 ham slices for each though!

@darlingtonvictor Love your channel, recipes and humor!

wow i cant eat pasta bc i am hypoglycemic..so excited for this

Eating less meat? NEVER! I'll double wrap these bad boys for mine. No, triple wrap in bacon.

Fabulous “Great Sandinista“ reference!!!!

I always daydream about what I want to make w food low carb ideas

I made sure I ate first before watching today! LOL!

Yummy!!!!

There really is no such thing as "uncured" ham. Normal cured meats use curing salts, which are usually some mixture of sodium chloride (table salt), sodium nitrite, and/or potassium nitrate. Curing salts are thought to be mildly carcinogenic (increases risk of cancer) when consumed in large amounts over time. Some manufacturers have started labeling meat products as "uncured", or "without added nitrates/nitrites" but these products are still cured using celery concentrate, which naturally contain nitrates and nitrites. So "uncured" meats are really no healthier than cured meats, but are probably fine if eaten in moderation, just like normal cured meats.

Come on! "Invol-teeny tiny" was right there!

Chef John, we only have “cheap, wet ricotta” where I live!!

Are your time and temps for a conventional or convection oven?

That is your favorite kitchen utensil. Mine is a dollar tree spatula that used to say Betty Crocker on it.

Yup, it’s finally happened; he’s snapped…

Has no one yet suggested going full on '60s with this? Make them hors d'oeuvres sized, use bologna and maybe a mustard-based sauce and some cheddar, and stud them with sliced olives for real vibes. Then you'd have, say it with me, itsy-bitsy teeny-weenie, yellow, polka dot involtini.

The red bell pepper will cost you more than the ham will.

If you fill them less to make them slammer, they become Involtiny I'll get me coat

Bravo

@darlingtonvictor Oh wow that's so cool Chef John! I'm surprised you changed your name to Darlington Victor, seeing how that isn't your name at all. So crazy how life works out sometimes. I sure can't wait to chat with the DEFINITELY REAL CHEF JOHN!

🥘✨🥘✨🥘Re: Merch: Please add a shirt design that references cayenne!! The current designs are great; (go see 'em people!! Tab adjacent to this channel's "About" tab) but the trope I associate with you is chiefly cayenne!! I'd buy one for sure. Loooooooong time fan, so glad you're going strong! It's hard work; your efforts are greatly appreciated, thanks for being a heckin' legit institution! 🥘🥘🥘

For veggies, you could consider replacing the ham by a blanched cabbage leaf :)

My partner hates mushrooms, do you think I could replace it with eggplant? Thanks :)

Hamelloni hamelloni give me the formuoli!

My kids and my mom hate the texture of mushrooms, but love the flavor. Blitz the dirt buttons on pulse in a food processor or bullet blender after a thorough rinse. Texture issues resolved! Also, sour cream rather than crème fraud, and let it set up a solid hour before re-heating and serving.