Ingredients
- 1 carrot, grated
- 1 zucchini, grated
- 87 grams red capsicum (1/2 small capsicum, finely chopped)
- 56 grams red onion (1/2 small red onion, finely chopped)
- 125 grams creamed corn
- 1 tablespoon barbecue sauce
- Stuffing mix (seasoned, 3/4 cup)
- 10 ounces sliced bread (10 slices white bread)
- 1 large egg (lightly beaten)
- 20 grams butter (melted)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.