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Vegetable Roll
Description
Try to manage children for first food then try this one to make home made roll.
Ingredients
- tablespoon olive oil,
- teaspoon olive oil, divided
- ¼ teaspoon minced garlic
- ¼ 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
- ¾ cup diced peeled, cored, seeded tomatoes
- ¼ teaspoon cumin 1 (8 count) can refrigerated crescent dinner rolls fresh cilantro stems (optional)
Methods/steps
- Sauté 1 tablespoons oil, garlic and red pepper flakes over high heat 1 minute, stirring constantly.
- Add coleslaw mix and mushrooms and sauté 3 more minutes. Season with 1 ½ teaspoons salt and pepper.
- Separate dough into 4 rectangles. Firmly press perforations to seal.
- Place ¼ 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.
- Meanwhile, sauté 1 teaspoons oil, tomatoes, cumin and ½ teaspoons salt 3 minutes, or until tomatoes are soft. Puree mixture in food processor or blender until smooth. Set aside.
- When rolls are removed from oven, spoon ¼ of sauce onto 4 plates.
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