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 caloriescarbohydrate: 57.8 gcholesterol: : -fat: 31.7 gfiber: 6.8 gprotein: 9 gsaturatedFat: 8.1 gservingSize: -sodium: 438.2 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin, Spinach and Barley Rolls
Directions
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In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.
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.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.