Pumpkin, Spinach and Barley Rolls recipe

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Ingredients

½ cup pearl barley
1 ½ cups water
2 ¼ cups canned pumpkin
8 leaves spinach - rinsed, stemmed, and dried
½ teaspoon ground cumin
¼ teaspoon chili powder
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed

Nutrition Info

544 calories
carbohydrate: 57.8 g
cholesterol: : -
fat: 31.7 g
fiber: 6.8 g
protein: 9 g
saturatedFat: 8.1 g
servingSize: -
sodium: 438.2 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.

  4. Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. Roll the pastry over the mixture, and seal the seams with a little water. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients.

  5. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.

Recipe Yield

6 servings

Recipe Note

This roll is delicious, and great served with a French salad.

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