Lean beef mince
45 g, (¾ cup fresh sourdough breadcrumbs)
Fresh flat-leaf parsley
2 tbs, finely chopped
1 medium, grated
½ small, finely chopped
4 individual, thinly sliced
Mountain bread Wrap, Wheat
4 piece(s), (4 x 25g slices)
¼ cup(s), (60g)
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Place the mince and 1 egg in a large bowl. Add the breadcrumbs, barbecue sauce, parsley, carrot, capsicum and shallot. Season with salt and pepper. Stir to combine.
- Lightly beat the remaining egg in a small bowl. Place one piece of bread on a clean work surface and brush the edges with beaten egg. Place one-quarter of the filling along one long edge of the bread. Roll firmly to enclose the filling. Cut into two rolls. Repeat with the remaining bread and mince filling to make 8 rolls.
- Place the rolls, seam-side down, on tray. Brush tops with the beaten egg and sprinkle with sesame seeds. Bake for 12 minutes or until golden and crisp. Serve hot with the tomato relish.