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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Serve with tomato sauce. Wholemeal or multi-grain bread can be substituted for the white bread Ingredients:
1 carrot, grated |
1 zucchini, grated |
1/2 small red capsicum, finely chopped |
1/2 small red onion, finely chopped |
125 g creamed corn |
1 tablespoon barbecue sauce |
3/4 cup seasoned stuffing mix |
10 slices white bread |
1 egg, lightly beaten |
20 g butter, melted |
Directions:
1. Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
2. Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
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.
4. Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
5. Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
6. Stand rolls for 5 minutes before serving.
7. Serve warm rolls with tomato sauce.
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