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Mini Tuscan Vegetable Wraps

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Mini Tuscan Vegetable Wraps
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 30 min
  • Total 45 min
  • Ingredients 7
  • Servings 18
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Bake flaky crescents wrapped around pesto, prosciutto and a pretty veggie blend. Add a little pizzaz with a peachy sauce.
Updated Apr 1, 2014
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Naylet LaRochelle
Miami, Florida

Ingredients

Steps

  • 1
    Heat oven to 375°F. Microwave frozen vegetables as directed on box; cool 2 minutes. Finely chop vegetables. In medium bowl, mix vegetables and pesto; set aside. Cut prosciutto into thin strips.
  • 2
    Unroll dough sheet. Cut into 18 squares. In center of each square, spoon about 2 teaspoons vegetable mixture. Top each with prosciutto. Pull 2 opposite corners of dough over filling; pinch to seal. Place 1 inch apart on ungreased cookie sheet. Bake 10 to 15 minutes or until golden brown.
  • 3
    Meanwhile, in small bowl, mix preserves, mustard and basil. Serve with warm wraps. Garnish with additional basil sprigs, if desired.

Nutrition Information

90 Calories, 3 1/2g Total Fat, 1g Protein, 14g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
20mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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