Yum! Cafe Style Pumpkin & Ricotta Rolls. Dont P
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Ingredients
  • 2cups pumpkin, cooked & cooled (240 grams)
  • 1cup reduced-fat ricotta cheese (250 grams)
  • 1 free-range egg (50 grams)
  • 1/2cup wholemeal breadcrumbs (30 grams)
  • 2cloves garlic, minced (6 grams)
  • 1tbsp Italian herbs (4 grams)
  • 1pinch salt
  • Pepper to taste
  • 4 wholemeal Mountain Bread wrap (100 grams)
  • 1tbsp butter, melted (16 grams)
  • 1tsp black or white sesame seeds (4 grams)
Instructions
  1. Preheat the oven to 180C and line a baking tray with baking paper.
  2. In a bowl, combine pumpkin, ricotta, egg, breadcrumbs, garlic, Italian herbs, salt and pepper and mix well.
  3. Lay the mountain bread wraps on a flat, clean surface and fill each mountain bread with even amounts of the pumpkin mixture along one side of the wrap. Loosely roll up the wrap (the mixture expands slightly when cooking) and place fold side down onto the baking tray.
  4. Continue this process with remaining ingredients.
  5. Brush each roll with the melted butter, then sprinkle with sesame seeds.
  6. Bake in the oven for 20 minutes until golden brown and cooked through.
  7. Serve with your choice of garden salad or steamed vegetables. One roll is one serve.
Recipe Notes

Only 248 calories. Just $1.14 / serve.

Print Recipe
Yum! Cafe Style Pumpkin & Ricotta Rolls. Dont P
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Snacks
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 cups pumpkin, cooked & cooled (240 grams)
  • 1 cup reduced-fat ricotta cheese (250 grams)
  • 1 free-range egg (50 grams)
  • 1/2 cup wholemeal breadcrumbs (30 grams)
  • 2 cloves garlic, minced (6 grams)
  • 1 tbsp Italian herbs (4 grams)
  • 1 pinch salt
  • Pepper to taste
  • 4 wholemeal Mountain Bread wrap (100 grams)
  • 1 tbsp butter, melted (16 grams)
  • 1 tsp black or white sesame seeds (4 grams)
Course Snacks
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 cups pumpkin, cooked & cooled (240 grams)
  • 1 cup reduced-fat ricotta cheese (250 grams)
  • 1 free-range egg (50 grams)
  • 1/2 cup wholemeal breadcrumbs (30 grams)
  • 2 cloves garlic, minced (6 grams)
  • 1 tbsp Italian herbs (4 grams)
  • 1 pinch salt
  • Pepper to taste
  • 4 wholemeal Mountain Bread wrap (100 grams)
  • 1 tbsp butter, melted (16 grams)
  • 1 tsp black or white sesame seeds (4 grams)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180C and line a baking tray with baking paper.
  2. In a bowl, combine pumpkin, ricotta, egg, breadcrumbs, garlic, Italian herbs, salt and pepper and mix well.
  3. Lay the mountain bread wraps on a flat, clean surface and fill each mountain bread with even amounts of the pumpkin mixture along one side of the wrap. Loosely roll up the wrap (the mixture expands slightly when cooking) and place fold side down onto the baking tray.
  4. Continue this process with remaining ingredients.
  5. Brush each roll with the melted butter, then sprinkle with sesame seeds.
  6. Bake in the oven for 20 minutes until golden brown and cooked through.
  7. Serve with your choice of garden salad or steamed vegetables. One roll is one serve.
Recipe Notes

Only 248 calories. Just $1.14 / serve.