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Two-Bite Veggie Wraps

Makes: 24 servings
Prep 45 mins Bake 375°F 11 mins
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)
  • Servings Per Recipe 24,
  • cal. (kcal) 44,
  • Fat, total (g) 3,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (RE) 299,
  • vit. C (mg) 3,
  • sodium (mg) 55,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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