Total Time
35mins
Prep 15 mins
Cook 20 mins

Serve with tomato sauce. Wholemeal or multi-grain bread can be substituted for the white bread

Ingredients Nutrition

Directions

  1. Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
  2. Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
  3. 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.
  4. Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
  5. Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
  6. Stand rolls for 5 minutes before serving.
  7. Serve warm rolls with tomato sauce.
Most Helpful

5 5

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!