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6
sheets frozen phyllo dough (17x12-inch rectangles), thawed
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1/3
cup margarine or butter, melted
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1/2
cup loosely packed Italian parsley leaves
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4
carrots, cut into matchstick-size strips (2 cups)
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6
green onions, coarsely chopped
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.
- Servings Per Recipe 24,
- Calories 44,
- Protein (gm) 1,
- Carbohydrate (gm) 4,
- Fat, total (gm) 3,
- Cholesterol (mg) 7,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 299,
- Vitamin C (mg) 3,
- Sodium (mg) 55,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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