Veggie Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup cubed eggplant (I used chinese eggplant cause it was at the store)2 Medium Bell Peppers (Red or Green) cut into 2" strips1 Small Onion sliced thinly1/2 package of sliced mushrooms2 Cloves diced garlic (I used my garlic press)1 tablespoon dry basil10 oz mozzarella cheese, part skim, cut into 2" slices2 - 4 tablespoons oil to saute veggies2 containers Pillsbury Recipe Creations
1. Cut and saute all veggies until no water in pan. Let cool to room temp. Heat oven to 375 deg. F.
2. Roll out dough, pressing any breaks back together. With small side to you, fill 1/2 way with veggies (1/2 of veggies) leaving 1" at the bottom (side closest to you) and a little edge along sides. Cut 1/2 the cheese into strips and place on top of veggies. Roll up the dough with the veggies inside. Repeat for second container of dough.
3. Transfer to a baking sheet, seam side down. Brush with egg / water mixture (1 egg + 1 tablespoon water wisked together).
4. Bake until golden brown and crispy, about 20 to 30 minutes
5. Let cool over night or until completely cooled on the counter. Do NOT put in fridge. It will make it mush!
6. Cut each roll into 8 servings (16 servings total)
Note: Best when cooled. The flavors meld together while cooling. Great appetizer!
Weight Watchers: 4 points per slice, but pretty filling.
Number of Servings: 16
Recipe submitted by SparkPeople user FYREPHEONYX1.
2. Roll out dough, pressing any breaks back together. With small side to you, fill 1/2 way with veggies (1/2 of veggies) leaving 1" at the bottom (side closest to you) and a little edge along sides. Cut 1/2 the cheese into strips and place on top of veggies. Roll up the dough with the veggies inside. Repeat for second container of dough.
3. Transfer to a baking sheet, seam side down. Brush with egg / water mixture (1 egg + 1 tablespoon water wisked together).
4. Bake until golden brown and crispy, about 20 to 30 minutes
5. Let cool over night or until completely cooled on the counter. Do NOT put in fridge. It will make it mush!
6. Cut each roll into 8 servings (16 servings total)
Note: Best when cooled. The flavors meld together while cooling. Great appetizer!
Weight Watchers: 4 points per slice, but pretty filling.
Number of Servings: 16
Recipe submitted by SparkPeople user FYREPHEONYX1.
Nutritional Info Amount Per Serving
- Calories: 175.2
- Total Fat: 10.8 g
- Cholesterol: 10.3 mg
- Sodium: 308.5 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.5 g
- Protein: 6.2 g
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