Rudolph Rolls

Yields12 Servings

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

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

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

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

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

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

Nutrition Facts

Servings 0