Elegant Vegetable Rolls

Simple vegetable rolls made with crescent dinner rolls. Drizzled with tomato glaze.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil, plus
• 1  teaspoon olive oil, divided
• 1⁄4 teaspoon  minced garlic
• 1⁄4 teaspoon red pepper flakes
• 1  cup  packaged  coleslaw mix
• 1 (3 ounce) can  sliced mushrooms, drained and chopped
• 2  teaspoons salt, divided
• 1  teaspoon pepper
• 3⁄4 cup  diced peeled, cored, seeded tomatoes
• 1⁄4 teaspoon cumin
• 1 (8 count) can  refrigerated crescent dinner rolls
•  fresh cilantro stem (optional)

Directions

1. Sauté 1 tablespoons oil, garlic and red pepper flakes over high heat 1 minute, stirring constantly. Add cole slaw mix and mushrooms and sauté 3 more minutes. Season with 1 1/2 teaspoons salt and pepper.
2. Separate dough into 4 rectangles. Firmly press perforations to seal. Place 1/4 of vegetable filling on short side of rectangle. Fold up long sides to cover mixture and then roll like and egg roll. Place on a baking sheet, folded side down. Bake at 400 for 13-18 minutes, or until golden.
3. Meanwhile, sauté 1 teaspoons oil, tomatoes, cumin and 1/2 teaspoons salt 3 minutes, or until tomatoes are soft. Puree mixture in food processor or blender until smooth. Set aside.
4. When rolls are removed from oven, spoon 1/4 of sauce onto 4 plates. Cut veggie rolls in half on diagonal and place 2 halves standing upright on plate. Garnish with cilantro.