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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Simple vegetable rolls made with crescent dinner rolls. Drizzled with tomato glaze. 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 tomato |
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.
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