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Pumpkin, Spinach and Barley Rolls

By: JUDYE  
"This roll is delicious, and great served with a French salad."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 178 people have saved this

What to Drink?

Wine Riesling
Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup pearl barley
  • 1 1/2 cups water
  • 2 1/4 cups canned pumpkin
  • 8 leaves spinach - rinsed, stemmed, and dried
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 544 | Total Fat: 31.7g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2003 by COURTNEYSUNSHINE 
This was very quick and easy, but I had trouble getting the family to eat it. I thought it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2003 by JUDYE 
This recipe must be made with fresh pumpkin to taste as good as it does this way!! MORE

 
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