19/11/2021 
CategoryChristmas, Everyday, Healthy Party Food, Hot Meals, Hot Meals, Vegetarian, Wholegrains
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
12 hard crust bread rolls, preferably wholemeal or multigrain
250 g spinach
250 g red capsicum, finely sliced
1 red onion, finely diced
400 g reduced-fat ricotta cheese
350 g reduced-fat Greek yoghurt
1 tbsp parsley, finely chopped
1 pinch pepper
Method
1
Preheat oven to 200ºC and line baking tray(s)
2
Slice top off each bread roll and scoop out the bread from inside each roll, breaking it into pieces (don’t throw away)
3
Add remaining ingredients into a separate bowl and mix to make the ‘filling’
4
Evenly distribute the filling into the bread rolls. Place the filled rolls onto the baking tray with discarded bread crusts
5
Bake in the oven for approx. 15-20 mins or until golden and crispy
Tip
- Don’t remove all of the bread from inside the roll - you’ll want roughly 1cm wall to hold the filling in!
Ingredients
12 hard crust bread rolls, preferably wholemeal or multigrain
250 g spinach
250 g red capsicum, finely sliced
1 red onion, finely diced
400 g reduced-fat ricotta cheese
350 g reduced-fat Greek yoghurt
1 tbsp parsley, finely chopped
1 pinch pepper
Directions
1
Preheat oven to 200ºC and line baking tray(s)
2
Slice top off each bread roll and scoop out the bread from inside each roll, breaking it into pieces (don’t throw away)
3
Add remaining ingredients into a separate bowl and mix to make the ‘filling’
4
Evenly distribute the filling into the bread rolls. Place the filled rolls onto the baking tray with discarded bread crusts
5
Bake in the oven for approx. 15-20 mins or until golden and crispy
