Serve these brown-and-serve rolls with all three dipping oils for a fall harvest of color and flavor.

Source: Better Homes and Gardens
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Seed Rolls with Dipping Oils

Ingredients

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Directions

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  • Preheat standard oven to 375 degrees F. or convection oven to 350 degrees F. In a small bowl stir together desired seeds. Place rolls on a cookie sheet. Brush tops of rolls with egg white. Sprinkle seed mixture over rolls.

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  • Bake 8 to 10 minutes in standard oven or 5 to 7 minutes in convection oven. Keep warm. Pass dipping oils.

Nutrition Facts (Seed Rolls with Dipping Oils)

205 calories; 13 g total fat; 2 g saturated fat; 0 mg cholesterol; 202 mg sodium. 20 g carbohydrates; 2 g fiber; 4 g protein; 0 RE vitamin a; 0 mg vitamin c; 71 mg calcium; 1 mg iron;

Roasted Red Pepper Oil

Ingredients

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Directions

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  • In bowl of small food processor place olive oil and drained roasted red sweet pepper. Cover; process until nearly smooth. Strain through fine mesh strainer lined with double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.

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Cilantro Oil

Ingredients

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Directions

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  • In a bowl cover cilantro leaves and stems with boiling water. Let stand 30 seconds; drain. Place in bowl of small food processor. Add olive oil and salt. Cover; process until nearly smooth. Heat mixture in small saucepan to simmering. Simmer 1 minute. Strain using fine strainer and double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.

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