| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
California |
Appetizers, Grapes, Meatless |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Seedless grapes, halved |
| 1/2 |
c |
Chopped jicama |
| 1/2 |
c |
Shredded lowfat jack cheese |
| 1/2 |
c |
Chopped green onions |
| 2 |
T |
Chopped Anaheim chilies |
| 1 |
T |
Grated Parmesan cheese |
| 1 1/2 |
t |
Chili powder |
| 1/2 |
t |
Salt |
| 12 |
|
Frozen dinner roll dough |
|
|
1oz each thawed |
INSTRUCTIONS
Combine grapes, jicama, cheeses, green onions, chilies, chili powder
and salt; mix well. Flatten each dinner roll dough to 4 inches and
fill with 3 tablespoons filling mixture. Dampen edges with water and
seal well. Pierce tops with fork to allow steam to escape. Bake at
350F. 15 to 20 minutes or until golden brown. Makes 6 servings.
Nutritional Analysis Per Serving: 244 Cal., 9.3 g pro., 6.8 g fat (24%
Cal. from fat), 38 g carb., 9.2 mg chol., 2.8 g fiber and 587 mg
sodium. California Table Grape Commission's Healthy Kitchen
www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4
pamphlets with recipes (which you can order from the website); Food
service info-kits; education packets for children; etc. From Pat
Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes
1997 : Appetizers: Very Vine & Vegetarian Posted to MC-Recipe Digest
by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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