Seared Veggie Rollups Food

VEGETABLE CREAM CHEESE TORTILLA ROLL UPS

Steps:

• Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
• Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
• For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.
• Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.
• The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.
• All that's left is to slice into pinwheels and serve!

DELI VEGETABLE ROLL-UPS

Steps:

• Spread about 2 tablespoons of cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami. , Roll up tightly; wrap in plastic. Refrigerate until ready to serve. Serve with additional dressing if desired.

VEGGIE LASAGNA ROLLUPS

Steps:

• For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
• For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
• For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
• To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
• To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.

SEARED VEGGIE ROLLUPS

Steps:

• In a medium saucepan over medium heat, cook and stir jalapeno peppers, banana peppers, Anaheim pepper, garlic and onion in oil until soft, about 3 minutes.
• Mix in the frozen mixed vegetables, water, vegetable broth, lemon juice and hot pepper sauce. Raise heat to high and cook, stirring constantly with a wooden spoon, until thick and darkened, 10 to 15 minutes. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Separate crescent roll dough into triangles, and arrange on a large baking sheet. Place a generous amount of the vegetable mixture on each triangle. Roll triangles around the mixture.
• Bake in the preheated oven 20 minutes, or until lightly browned.

SEARED VEGGIE ROLLUPS

Steps:

• In a medium saucepan over medium heat, cook and stir jalapeno peppers, banana peppers, Anaheim pepper, garlic and onion in oil until soft, about 3 minutes.
• Mix in the frozen mixed vegetables, water, vegetable broth, lemon juice and hot pepper sauce. Raise heat to high and cook, stirring constantly with a wooden spoon, until thick and darkened, 10 to 15 minutes. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Separate crescent roll dough into triangles, and arrange on a large baking sheet. Place a generous amount of the vegetable mixture on each triangle. Roll triangles around the mixture.
• Bake in the preheated oven 20 minutes, or until lightly browned.

SEARED VEGGIE ROLLUPS

Steps:

• In a medium saucepan over medium heat, cook and stir jalapeno peppers, banana peppers, Anaheim pepper, garlic and onion in oil until soft, about 3 minutes.
• Mix in the frozen mixed vegetables, water, vegetable broth, lemon juice and hot pepper sauce. Raise heat to high and cook, stirring constantly with a wooden spoon, until thick and darkened, 10 to 15 minutes. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Separate crescent roll dough into triangles, and arrange on a large baking sheet. Place a generous amount of the vegetable mixture on each triangle. Roll triangles around the mixture.
• Bake in the preheated oven 20 minutes, or until lightly browned.