Vegetable Rolls
Recipe: #23435
April 10, 2016
Categories: Appetizers, Australian, Baby Shower Birthday, Easter, Fathers Day, Game/Sports Day, Mothers Day, New Years, Oven Bake, Vegetarian, more
"A vegetarian version of the Aussie Sausage Roll! You can sub the zucchini for grated mushroom, but I like the recipe as is. You can also make these smaller for appetiser's."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (34 g)
- Calories 28.4
- Total Fat - 1.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 12.7 mg
- Sodium - 24.3 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.6 g
- Sugars - 2.4 g
- Protein - 0.7 g
- Calcium - 7.2 mg
- Iron - 0.1 mg
- Vitamin C - 9.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
Step 2
Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
Step 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.
Step 4
Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
Step 5
Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
Step 6
Stand rolls for 5 minutes before serving.
Step 7
Serve warm rolls with tomato sauce.
Tips
No special items needed.
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