Pumpkin and pesto turkish breads

Cooking Vegetarian Pumpkin and pesto turkish breads

Pumpkin and pesto turkish breads are a quick and easy lunch you can eat on the go.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the pumpkin on a paper lined baking tray and spray with oil. Bake in a hot oven 200°C for 25-30 minutes or until cooked.
  2. Spray the bread with oil and chargrill for 1 minute on each side or until crisp and golden.
  3. Spread the base of each roll with Philadelphia, top with pesto, pumpkin and rocket, then sandwich together. Serve immediately.

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500g jap or butternut pumpkin, cut into 1cm thick slices
Garlic olive oil spray
4 Turkish bread rolls, cut in half horizontally
250g Philadelphia Spreadable Light Cream Cheese
½ cup pesto dip
50g baby rocket

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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