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Vegetable picnic rolls
Vegetable picnic rolls
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Portable stuffed rolls, ideal for picnics and camping, reminiscent of mini cob loaves.
Ingredients:
  • 6 rosetta rolls
  • 75.00 gm (3 tbsp) basil pesto
  • 2 slices roasted red capsicum
  • 3 slices roasted yellow capsicum
  • 1 kumara, sliced, chargrilled
  • 185g jar marinated artichokes, drained, quartered
  • 6 bocconcini, sliced
Instructions:
  • Remove the tops from the rolls and hollow out the centers. Coat the insides of the rolls and tops with pesto before layering with vegetables and cheese.
  • Cover pots with lids and secure tightly with string. Wrap the pots in plastic wrap and refrigerate for 24 hours with a heavy plate on top. Transfer to plastic containers for easy transportation.

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