Asparagus "Parmesan" in Phylo
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Author: Janet Hudson Status: published Published: Mar 28,2010 license cc-by tags: brunch, vegan, basil, dinner, asparagus, riceparmesan, seitan, phylodough,
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Share on TwitterUnfold you dough two sheets at a time and baste with melted Earth Balance--continue to layer the sheets, when you have a stack of 8-10, fill with the following:
1 cup diced seitan
1/2 cup shredded rice Parmesan
1 cup asparagus, steamed
Roll up and baste again then heavily sprinkle with grated Rice Parmesan. Score into 12 slices. Bake 350 for 40 minutes being careful not to burn the top.
Freezes great!
