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Two-Bite Veggie Wraps

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

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  • Makes: 24 servings
  • Prep: 45 mins
  • Bake: 11 mins 375°F

Two-Bite Veggie Wraps



  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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