Best Vegetable Bread Roll Up Recipes

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VEGETABLE BREAD ROLL UP



Vegetable Bread Roll Up image

Make and share this Vegetable Bread Roll Up recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Breads

Time 55m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 4

1 (16 ounce) package French bread dough
1/2 onion, chopped
2 cups vegetables, chopped (i.e. mushrooms, carrots, broccoli, zucchini)
2 tablespoons fat-free parmesan cheese

Steps:

  • Saute onions and mushrooms in a bit of water until soft, adding other veggies and cooking until relatively soft.
  • Unroll package of fresh bread dough and spread veggies evenly over all.
  • Top with Parmesan.
  • Roll up carefully and place seam-side down on cooking sheet.
  • Bake at 350 degrees for 25 minutes, until top is lightly browned.
  • If top gets too brown, cover with aluminum foil for balance of baking time.

Nutrition Facts : Calories 79.1, Fat 0.8, SaturatedFat 0.2, Sodium 172.8, Carbohydrate 15.1, Fiber 0.9, Sugar 0.2, Protein 2.5

GARDEN VEGETABLE BREAD



Garden Vegetable Bread image

Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

1/2 cup warm buttermilk (70° to 80°)
3 tablespoons water (70° to 80°)
1 tablespoon canola oil
2/3 cup shredded zucchini
1/4 cup chopped red sweet pepper
2 tablespoons chopped green onions
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 cup old-fashioned oats
2-1/2 cups bread flour
1-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,

Nutrition Facts :

VEGETABLE ROLLS



Vegetable Rolls image

Make and share this Vegetable Rolls recipe from Food.com.

Provided by Tisme

Categories     Vegetable

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

1 carrot, grated
1 zucchini, grated
1/2 small red capsicum, finely chopped
1/2 small red onion, finely chopped
125 g creamed corn
1 tablespoon barbecue sauce
3/4 cup seasoned stuffing mix
10 slices white bread
1 egg, lightly beaten
20 g butter, melted

Steps:

  • Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
  • Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
  • Spoon 2 tablespoons of vegetable mixture over one half of each slice of bread and brush egg over remaining bread half. Roll up bread from vegetable side to enclose filling.
  • Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
  • Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
  • Stand rolls for 5 minutes before serving.
  • Serve warm rolls with tomato sauce.

VEGGIE ROLL-UP



Veggie Roll-Up image

From Southern Living-Homestyle Cooking This is based on 1 roll-up Cook time reflects refrigeration

Provided by lets.eat

Categories     Lunch/Snacks

Time 40m

Yield 1 serving(s)

Number Of Ingredients 9

2 tablespoons low-fat cream cheese
2 teaspoons light mayonnaise
1/8 teaspoon dill seed
1/8 teaspoon dried parsley flakes
1 dash garlic powder
1 dash dried basil
1 small carrot, diced
1 small celery rib, diced
1 (7 1/2 inch) flour tortillas

Steps:

  • Stir together the first 6 ingredients. Stir in carrot and celery. Spread on 1 side of tortilla. Roll up, and wrap in plastic wrap;chill. Unwrap and slice.

VEGGIE PULL-APART BREAD



Veggie Pull-Apart Bread image

A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. -Christi Ross, Guthrie, Texas

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1/2 cup water
1/2 cup sour cream
1 tablespoon butter
3 tablespoons sugar
1-1/2 teaspoons salt
3 cups all-purpose flour
1-1/2 teaspoons active dry yeast
VEGETABLE MIXTURE:
1/2 cup butter, cubed
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped green onions
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
Ranch salad dressing, optional

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed., When cycle is completed, punch down dough and let rest, covered, 10 minutes. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery and pepper; cook and stir until crisp-tender. Stir in green onions. Transfer to a bowl; cool slightly. Stir in bacon and cheese., Divide and shape dough into 24 balls; roll in vegetable mixture and place in a greased 10-in. fluted tube pan., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with ranch dressing.

Nutrition Facts : Calories 289 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 507mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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