Mediterranean Spring Rolls

Look what I have for you today…

Another appetizer!

IMGP0312As a part of the Foodbuzz Tastemaker Program , I was chosen to pick a recipe from Campbell’s Kitchen, recreate it and share it with all my lovely readers.

I chose their Mediterranean Spring Rolls. These are the cutest little things; spring rolls made with fluffy puff pastry.

If you like artichokes, sun dried tomatoes…

IMGP0395And a drizzle of balsamic vinegar…

IMGP0361

You’ll love these.

Mediterranean Spring Rolls

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, minced (about 1 cup)
  • 1 can (about 14 ounces) artichoke hearts, drained and chopped
  • 1/2 cup minced sun-dried tomatoes
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons minced fresh parsley
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 tablespoons prepared pesto sauce
  • 1 egg, beaten
  • Balsamic vinegar

Instructions

  • Preheat oven to 400.
  • Heat oil in a pan over medium heat; add onion, artichokes and tomatoes. Cook until onions are translucent.
  • Stir in pepper and parsley and remove from heat and let cool for 15 minutes.
  • Unfold pastry sheet onto a floured surface and roll out to a 12" square, then cut into 6 (6x4) squares.
  • Spread 1 teaspoon pesto on each pastry rectangle to within 1/4 inch of the edge. With the long side facing you, spoon about 1/3 cup vegetable mixture on the bottom half of each pastry rectangle.
  • Fold 2 opposite sides 1/2 inch over the filling. Starting at a long side, roll up like a jelly roll.
  • Brush the pastries with the egg. Place the pastries seam-side down onto a baking sheet.
  • Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.
  • Cut the pastries in half diagonally to serve. Drizzle with the balsamic vinegar, if desired.
https://www.dixiechikcooks.com/mediterranean-spring-rolls/

IMGP0350Enjoy!

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Presented by Campbell’s Kitchen.

Author

  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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This Post Has 4 Comments

  1. Denise@Bebetsy

    Artichokes, sun dried tomatoes and puffy pastry? Yes we love that! XO

    1. Dixie Chik

      Thanks Denise!

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