Better Homes & Gardens - - Food Recipes -

hands-on time 35 min. to­tal time 1 hr.

12 3-inch pret­zel rolls, split 2 cups fresh baby spinach 1 cup drained and thinly sliced roasted red bell pep­pers 1/2 cup thinly sliced red onion 1/2 cup thinly sliced cu­cum­ber 1 cup well-drained sauer­kraut 6 oz. thinly sliced Swiss cheese 1/2 cup Thou­sand Is­land dress­ing 6 Tbsp. but­ter, melted

1 Tbsp. coarse-ground mus­tard 1 tsp. car­away seeds, crushed 1/2 tsp. minced dried onion

1. Pre­heat oven to 350°F. Line a 13×9-inch pan with foil. Coat with

non­stick cook­ing spray. Ar­range roll bot­toms in pre­pared pan.

2. Layer spinach, pep­pers, onion, cu­cum­ber, sauer­kraut, and Swiss cheese over roll bot­toms. Spread dress­ing on cut side of roll tops. Add roll tops to sand­wiches. Stir to­gether but­ter, mus­tard, car­away seeds, and dried onion; driz­zle over rolls. Cover with foil.

3. Bake 15 min­utes. Un­cover; bake 10 to 15 min­utes more or un­til cheese is melted Makes 12 and pan-wiches. rolls are lightly browned. each pan-wich 300 cal, 19 g fat (7 g sat fat), 31 mg chol, 647 mg sodium, 31 g carb, 2 g fiber, 7 g sug­ars, 9 g pro

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