 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Three kinds of cheese and vegetables fill these scrumptious meatless sandwiches from our Test Kitchen. Ingredients:
2 frozen texas-size white dinner rolls |
1/2 cup each chopped sweet red pepper, fresh mushrooms and broccoli |
1 tablespoon chopped green onion |
1 garlic clove, minced |
3 teaspoons olive oil, divided |
1/3 cup shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
2 tablespoons crumbled feta cheese |
1 tablespoon minced fresh parsley |
4 teaspoons italian salad dressing |
Directions:
1. Let rolls rise until doubled, following package directions. Meanwhile, in a small skillet, saute the red pepper, mushrooms, broccoli, onion and garlic in 2 teaspoons oil for 2-3 minutes or until crisp-tender. Combine the cheeses and parsley; stir into vegetables.
2. On a lightly floured surface, roll each dinner roll into a 7-in. circle; brush with salad dressing. Spoon vegetable mixture onto half of each circle; spread to within 1 in. of edges. Fold dough over filling; pinch edges to seal.
3. Place on an ungreased baking sheet. Brush with remaining oil. Bake at 350° for 15-20 minutes or until golden brown. Yield: 2 servings.
|
|