Two-Bite Veggie Wraps
Recipe from
Better Homes and Gardens
The herbed vegetable filling adds a fresh taste and crunch to these pastry appetizers.
Servings:
Makes 24 appetizer servings.
Prep Time:
45 mins
Total Time:
56 mins
Ingredients
-
6 sheetsfrozen phyllo dough (17x12-inch rectangles), thawedsee savings
-
1/3 cupmargarine or butter, meltedsee savings
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1/2 cuploosely packed Italian parsley leavessee savings
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4carrots, cut into matchstick-size strips (2 cups)see savings
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6green onions, coarsely choppedsee savings
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Directions
1.
Unroll phyllo dough; cover with plastic wrap. Remove one sheet and place on cutting board or flat surface; brush with margarine or butter. (Keep remaining phyllo covered while working.) Arrange one-third of parsley in single layer over phyllo. Place another phyllo sheet on top of the first; brush with some of the butter. Cut phyllo in half crosswise.
2.
Lay one-sixth of carrot strips, end to end, along the edge of one 12-inch side of phyllo; sprinkle with one-sixth of onion. Starting with the 12-inch side with carrots, roll up phyllo. Cut the phyllo roll into 4 diagonal pieces, each about 3 inches long. Repeat with remaining phyllo.
3.
Repeat process with remaining 4 sheets of phyllo, butter, parsley, carrot, and green onion, making 24 wraps total. Brush any remaining butter on top of appetizers.
4.
Place on cookie sheet. Bake in 375 degree F oven for 11 to 13 minutes or until golden brown. Transfer to clean white paper towels; let stand 1 minute. Serve warm. Or, cool on wire rack. Makes 24 appetizer servings.
Nutrition information
Per serving: Calories 44, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 55 mg, Carbohydrate 4 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 29%, Vitamin C 5%, Calcium 1%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet.
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