Rudolph Rolls

19/11/2021
Category, , , , , ,
Yields12 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 12 hard crust bread rolls, preferably wholemeal or multigrain
 250 g spinach
 250 g red capsicum, finely sliced
 1 red onion, finely diced
 400 g reduced-fat ricotta cheese
 350 g reduced-fat Greek yoghurt
 1 tbsp parsley, finely chopped
 1 pinch pepper

Method

1

Preheat oven to 200ºC and line baking tray(s)

2

Slice top off each bread roll and scoop out the bread from inside each roll, breaking it into pieces (don’t throw away)

3

Add remaining ingredients into a separate bowl and mix to make the 'filling'

4

Evenly distribute the filling into the bread rolls. Place the filled rolls onto the baking tray with discarded bread crusts

5

Bake in the oven for approx. 15-20 mins or until golden and crispy

Tip

  • Don’t remove all of the bread from inside the roll - you’ll want roughly 1cm wall to hold the filling in!

Ingredients

 12 hard crust bread rolls, preferably wholemeal or multigrain
 250 g spinach
 250 g red capsicum, finely sliced
 1 red onion, finely diced
 400 g reduced-fat ricotta cheese
 350 g reduced-fat Greek yoghurt
 1 tbsp parsley, finely chopped
 1 pinch pepper

Directions

1

Preheat oven to 200ºC and line baking tray(s)

2

Slice top off each bread roll and scoop out the bread from inside each roll, breaking it into pieces (don’t throw away)

3

Add remaining ingredients into a separate bowl and mix to make the 'filling'

4

Evenly distribute the filling into the bread rolls. Place the filled rolls onto the baking tray with discarded bread crusts

5

Bake in the oven for approx. 15-20 mins or until golden and crispy

Rudolph Rolls
IngredientsDirections