Vegetable Rolls

"Serve with tomato sauce. Wholemeal or multi-grain bread can be substituted for the white bread"
 
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photo by Chickee photo by Chickee
photo by Chickee
Ready In:
35mins
Ingredients:
10
Serves:
20
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ingredients

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directions

  • Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
  • Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
  • Spoon 2 tablespoons of vegetable mixture over one half of each slice of bread and brush egg over remaining bread half. Roll up bread from vegetable side to enclose filling.
  • Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
  • Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
  • Stand rolls for 5 minutes before serving.
  • Serve warm rolls with tomato sauce.

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Reviews

  1. These were just great! Really loved them. I don't like zucchini so I used grated mushrooms instead, worked fine. I also used puff pastry instead of the bread, so they were more like sausage rolls. The mix was really easy to work with and I loved using the corn instead of egg as a binder. Do let them cool a little before eating though- the filling is HOT and will be runnier when it is hotter. Thanks for a keeper!
     
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Tweaks

  1. These were just great! Really loved them. I don't like zucchini so I used grated mushrooms instead, worked fine. I also used puff pastry instead of the bread, so they were more like sausage rolls. The mix was really easy to work with and I loved using the corn instead of egg as a binder. Do let them cool a little before eating though- the filling is HOT and will be runnier when it is hotter. Thanks for a keeper!
     

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