Pumpkin, Spinach and Barley Rolls |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This roll is delicious, and great served with a French salad. Ingredients:
1/2 cup pearl barley |
1 1/2 cups water |
2 1/4 cups canned pumpkin |
8 leaves spinach - rinsed, stemmed, and dried |
1/2 teaspoon ground cumin |
1/4 teaspoon chili powder |
salt and pepper to taste |
1 (17.5 ounce) package frozen puff pastry, thawed |
Directions:
1. In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.
4. Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. Roll the pastry over the mixture, and seal the seams with a little water. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients.
5. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.
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