It won’t be long before it’s Superbowl Sunday, and if you’re in search of a delicious appetizer to make, look no further. We’re obsessed with these crispy mushroom, onion and feta rolls, and I hope you will be too. They’re crunchy on the outside and savory on the inside, loaded with fabulous flavor and melted-cheesy goodness. They taste great plain or dipped in balsamic glaze.
These munchies are baked, not fried (yes!) and made with store-bought egg roll wraps that are essentially thin sheets of pasta squares just waiting to be stuffed with your favorite filling. And guess what? The wraps meet my discerning criteria for packaged foods: no weird ingredients and no MSG. Woohoo!For these rolls, you sauté sliced white mushrooms with butter and onion and season them with salt, pepper, rosemary, and garlic powder. When the liquid is evaporated, the mushrooms are done. Give them a quick chop, then toss in some feta for a nice flavor kick. You can make your filling the day before, if you wish.
Then comes the fun part. Call me strange, but I have a thing for appetizers. Not just for eating them, but for making them. I find the assembly process for these rolls exciting, especially since I swoon over the filling alone. I can’t wait to get these in the oven and baked to crispy perfection. (I even have a hard time waiting for the rolls to cool off a bit after baking, so I don’t burn myself with that first bite.)
For each roll, you place two tablespoons of the veggie mixture in the middle of a pasta square. Then, starting from the bottom corner, you roll it halfway. Fold in each side, like an envelope. Then, dip your finger in a bit of water to moisten the top corner of the dough before you complete the roll. (See, I told you it’s fun.)
Then, you’ll line up your rolls on a greased sheet pan, brush them with olive oil, and bake at 350 for 20 minutes. (Ignore the package directions for baking at 400 for half the time, because the rolls won’t turn out as crispy.) And believe me, you’ll want them crispy.
A note about the balsamic glaze. I made my own from scratch and was going to do an entire post about it. It came out delicious, but took 45 minutes, and the vinegar gave off very strong fumes. My nostrils were burning, my head was pounding, and our neighbors probably were wondering why our windows were open in 20-degree weather. I definitely took one for the team. Just buy the freakin’ glaze.
(Recipe Source: Inspired by a recipe for spinach rolls I found in an online forum 14 years ago)