Eileen Linzi's Olive-Veggie Roll-Ups
Recipe from our 2015 cooking competition
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Ingredients:
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Directions:
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil.
Mix the cream cheese with the sun-dried tomatoes and Za'atar.
Spread the cream cheese mix on the dough in a thin layer. Sprinkle with the balsamic then add a thin layer of spinach and carrots. Finish with a coating of the olive country spread.
Roll each tightly into a log and brush the outside with the olive oil.
Bake for 25 minutes at 375 degrees. Cool and slice into rounds.
This makes six logs and approximately 30 bites!
Enjoy!!
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil.
Mix the cream cheese with the sun-dried tomatoes and Za'atar.
Spread the cream cheese mix on the dough in a thin layer. Sprinkle with the balsamic then add a thin layer of spinach and carrots. Finish with a coating of the olive country spread.
Roll each tightly into a log and brush the outside with the olive oil.
Bake for 25 minutes at 375 degrees. Cool and slice into rounds.
This makes six logs and approximately 30 bites!
Enjoy!!