As I was flipping through my old cookbooks, I chanced upon these rolls. I remembered baking these rolls for my girls birthday parties when they were only toddlers when we living in Pasir Ris, Singapore.
It is a simple snack and makes great party food esp where there are young kids.
Ingredients (makes 30 mini rolls)
15 slices of bread ( wholemeal preferred)
2 tbsp olive oil for cooking the filling and some more for brushing the bread pieces
4 garlic cloves, minced
6 button mushrooms, washed and chopped finely
1 small zucchini, washed and chopped finely
1/2 cup grated low fat mozzarella cheese
1/3 cup grated light Parmesan Cheese
1/2 tsp red chilli flakes (optional) and more for garnishing
Parsley flakes for garnishing
Tooth picks for holding the rolls while baking
Preheat oven to 350 deg F ( 180 deg C)
Spray two baking trays with cooking spray and set aside.
Flatten the bread pieces with a rolling pin. Cut the crusts off and set aside.
Heat a saucepan and heat the olive oil.
Fry the minced garlic and then the chopped mushrooms and zucchini. Fry for 5-10 mins till water evaporates. Season with salt and red chilli pepper flakes.
Turn the fire off and let the vegetables cool slightly.
Add in the cheese and check for seasonings. Add more salt or chilli flakes if required.
Spread the vegetable mixture on the bread pieces. Roll and secure with a toothpick.
Brush the bread pieces with olive oil and bake in the oven for 15-20 mins until the bread rolls are crisp and have turned a pale golden brown. Remove the toothpicks and cut in the middle to get mini rolls.
Sprinkle with more chili ( optional) and parsley flakes and serve warm.
Red chilli flakes are hot and is optional if making for very young kids.
Rolls can also be served like mini rolled pizzas with different fillings. Spread with pizza sauce, add pizza toppings and cheese and roll.
These rolls can be made a day in advance and baked just before serving.
Even children can make these rolls themselves once the filling has been cooked for them.