Vegetable Bread Roll Up Food

VEGGIE PULL-APART BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed., When cycle is completed, punch down dough and let rest, covered, 10 minutes. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery and pepper; cook and stir until crisp-tender. Stir in green onions. Transfer to a bowl; cool slightly. Stir in bacon and cheese., Divide and shape dough into 24 balls; roll in vegetable mixture and place in a greased 10-in. fluted tube pan., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with ranch dressing.

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.

VEGETABLE BREAD ROLL UP

Steps:

• Saute onions and mushrooms in a bit of water until soft, adding other veggies and cooking until relatively soft.
• Unroll package of fresh bread dough and spread veggies evenly over all.
• Top with Parmesan.
• Roll up carefully and place seam-side down on cooking sheet.
• Bake at 350 degrees for 25 minutes, until top is lightly browned.
• If top gets too brown, cover with aluminum foil for balance of baking time.

VEGETABLE ANTIPASTO STUFFED BREAD

Steps:

• Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
• Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

VEGGIE TORTILLA ROLL-UP

Steps:

• Mix reduced-fat cream cheese and dressing in small bowl until blended. Combine vegetables.
• Spread 2 Tbsp. cream cheese mixture onto each tortilla; top with 1/4 cup vegetable mixture. Roll up; wrap in plastic wrap.
• Refrigerate 30 min. Cut in half to serve.

VEGGIE ROLL-UP

Steps:

• Stir together the first 6 ingredients. Stir in carrot and celery. Spread on 1 side of tortilla. Roll up, and wrap in plastic wrap;chill. Unwrap and slice.

VEGETABLE ROLLS

Steps:

• Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
• Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
• 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.
• Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
• Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
• Stand rolls for 5 minutes before serving.
• Serve warm rolls with tomato sauce.