Two-Bite Veggie Wraps

The herbed vegetable filling adds a fresh taste and crunch to these pastry appetizers.

Two-Bite Veggie Wraps + enlarge image
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Makes:
24 servings
Prep:
45 mins
Bake:
11 mins 375°F
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Two-Bite Veggie Wraps

Ingredients
6
sheets frozen phyllo dough (17x12-inch rectangles), thawed
1/3
cup margarine or butter, melted
1/2
cup loosely packed Italian parsley leaves
4
carrots, cut into matchstick-size strips (2 cups)
6
green onions, coarsely chopped

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 Facts

(Two-Bite Veggie Wraps)
    Per serving:
  • 44 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 7 mg chol.,
  • 55 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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