Veggie Wrap Sandwiches
Recipe submitted by florentine on 2/25/01
Veggie Wrap Sandwiches
2 eggs, boiled and chopped
1/2 c. cooked California mixed vegetables
1/4 c. diced ham
1 Tbsp. sliced green onion
1/4 c. shredded Cheddar cheese
1/4 tsp. Lawry's salt
2 to 3 Tbsp. mayonnaise
1/2 tsp. Dijon mustard
8 oz. can crescent rolls
1 beaten egg white or milk
1/4 tsp. dill weed (optional)
Heat oven to 350 degrees. Combine eggs, vegetables, ham, onions and cheese. Stir
in salt, mayonnaise and mustard.
Separate dough into 4 rectangles, sealing edges together.
Divide filling onto each dough rectangle on ungreased cookie sheet. Seal dough
by pulling 4 corners together and sealing edges. Brush with egg white and
sprinkle with dill. Bake at 350 degrees for 20 to 25 minutes.
Makes 4 sandwiches