"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Two-Bite Veggie Wraps Recipe

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This recipe for Two-Bite Veggie Wraps, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corie Whitehill
Added: Saturday, March 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. margarine, melted
1/2 c. loosely packed parsley leaves
2 c. carrot strips
6 green onion, chopped
6 sheets frozen phyllo dough, thawed (17x12" rectangles)

Directions:
Directions:
Unroll phyllo dough; cover with plastic wrap. Remove one sheet and place on cutting board or flat surface; brush with margarine or butter. (Keep remaining phyllo covered while working.) Arrange one-third of parsley in single layer over phyllo. Place another phyllo sheet on top of the first; brush with some of the butter. Cut phyllo in half crosswise.
Lay one-sixth of carrot strips, end to end, along the edge of one 12-inch side of phyllo; sprinkle with one-sixth of onion. Starting with the 12-inch side with carrots, roll up phyllo. Cut the phyllo roll into 4 diagonal pieces, each about 3 inches long. Repeat with remaining phyllo.
Repeat process with remaining 4 sheets of phyllo, butter, parsley, carrot, and green onion, making 24 wraps total. Brush any remaining butter on top of appetizers.
Place on cookie sheet. Bake in 375 degree F oven for 11 to 13 minutes or until golden brown. Transfer to clean white paper towels; let stand 1 minute. Serve warm or cool on a wire rack.

Number Of Servings:
Number Of Servings:
24

 

 

 

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