25/11/2020 
CategoryEveryday, Hot Meals, Hot Meals, Lunch, Recess, Snacks, Snacks, Vegan, Vegetarian
Yields36 ServingsQuarter (9 Servings)Half (18 Servings)Default (36 Servings)Double (72 Servings)Triple (108 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
18 wholemeal or whole grain long torpedo rolls
50 g minced garlic or mixed dried herbs
180 g polyunsaturated margarine
Method
1
Split each roll in half.
2
Mix minced garlic and margarine together.
3
Lightly spread 1 teaspoon of mixture over cut side of roll OR spread margarine and sprinkle lightly with herbs.
4
Place rolls in pie warmer for 30 minutes.
5
Serve whole or cut into smaller pieces.
Variations
- Alternative breads to use: wholemeal Lebanese bread or pita bread, Turkish bread, whole grain or wholemeal rolls of different shapes and sizes.
Nutrition Facts
Serving Size 30g
Servings 36
Amount Per Serving
Calories 88
% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.5g3%
Sodium 140mg6%
Total Carbohydrate 12g4%
Dietary Fiber 1.7g7%
Sugars 0.9****g
Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
18 wholemeal or whole grain long torpedo rolls
50 g minced garlic or mixed dried herbs
180 g polyunsaturated margarine
Directions
1
Split each roll in half.
2
Mix minced garlic and margarine together.
3
Lightly spread 1 teaspoon of mixture over cut side of roll OR spread margarine and sprinkle lightly with herbs.
4
Place rolls in pie warmer for 30 minutes.
5
Serve whole or cut into smaller pieces.
