Try it as a festive holiday appetizer, a fun kid friendly dinner, or a relaxing vegetarian and wine kind of night for one (which is what I chose last week while William was traveling.)
The recipe came from Celebrate Magazine's Christmas edition. I tweaked it a little based on the ingredients I had.
Here's what I used.
I sauteed all of the veggies in garlic and olive oil.
Mixed together pesto and hummus - the recipe calls for garlic hummus, but roasted red pepper worked just fine. I spread it over the rolled out crescent rolls.
Topped with veggies and rolled up. Here's a tip...after rolling up, place the cookie sheet in the freezer for a few minutes. This makes it easier to slice and stay together.
I added extra veggies, making them harder to roll and not the prettiest. I wasn't really going for looks here. :)
Baked on 350 degrees for about 18 to 20 minutes.
So delicious! And great as left overs, too.
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