Savory Pumpkin Rolls
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
48 Rolls
- Serves:
- 24
ingredients
- 2 medium onions, finely chopped
- 2 tablespoons butter or 2 tablespoons olive oil
- 1 (398 ml) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 tablespoons chicken bouillon
- 1⁄2 cup uncooked rice or 1/2 cup uncooked quinoa
- 1⁄2 cup water
- 250 g feta cheese, crumbled
- 150 g monterey jack pepper cheese, grated
- 3 beaten eggs
- 1⁄2 teaspoon chili oil (optional)
- 1 (454 g) package phyllo dough
- 1⁄4 cup olive oil, and melted butter, mixed together
- 1 -2 tablespoon sesame seeds
directions
- Saute onions in butter or olive oil. Add pumpkin, spice mix (make your own - 4 tsp cinnamon, 1 tsp ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, & 1/2 tsp cloves mixed together, & store in airtight container), boullion, rice or quinoa, and water. Cover and cook for approximately 10 minutes, stirring regularly. May use cooked rice or quinoa - just omit water & heat through. Remove from heat.
- Stir in cheeses, eggs, and chili oil. Cool mixture completely.
- Cut phyllo dough into thirds, lenghtwise. Fold each section in half and brush each sheet with oil & butter mixture. Keep dough sheets stacked so they don't dry out (keep remaining dough in plastic bag).
- Place approximately 1 tablespoon of mixture onto a sheet of dough, and roll up, tucking in ends.
- Place on baking stone or cookie sheet. Sprinkle with sesame seeds. Bake according to phyllo dough box (375 - 400F for 15 - 20 min or until golden).
- ENJOY!
- Note: These can be frozen prior to baking.
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