CC license

 

Ingredients:

•    tablespoon olive oil,
•    teaspoon olive oil, divided
•    ¼ teaspoon minced garlic
•    ¼ teaspoon red pepper flakes
•    1 cup packaged coleslaw mix
•    1 (3 ounce) can sliced mushrooms, drained and chopped
•    2 teaspoons salt, divided
•    1 teaspoon pepper
•    ¾ cup diced peeled, cored, seeded tomatoes
•    ¼ teaspoon cumin 1 (8 count) can refrigerated crescent dinner rolls fresh cilantro stems (optional)


Method:

1.    Sauté 1 tablespoons oil, garlic and red pepper flakes over high heat 1 minute, stirring constantly.
2.    Add coleslaw mix and mushrooms and sauté 3 more minutes. Season with 1 ½ teaspoons salt and pepper.
3.    Separate dough into 4 rectangles. Firmly press perforations to seal.
4.    Place ¼ of vegetable filling on short side of rectangle. Fold up long sides to cover mixture and then roll like an egg             roll.
5.    Place on a baking sheet, folded side down.
6.    Bake at 400 for 13-18 minutes, or until golden.
7.    Meanwhile, sauté 1 teaspoon oil, tomatoes, cumin and ½ teaspoons salt 3 minutes, or until tomatoes are soft.                 Puree mixture in food processor or blender until smooth. Set aside.
8.    When rolls are removed from oven, spoon ¼ of sauce onto 4 plates.