Holiday party season is coming, and these bruschetta rolls are my answer to the “what do I bring?” question. All the fresh tomato, garlic and parsley of classic bruschetta, tucked into an egg roll wrapper with a little crumbled feta, then baked until golden and crisp. No frying. No toast points going soggy on the platter.
They take about 18 minutes start to finish, and each roll is just 2 WW Points. That is my kind of appetizer!!! Dip them in sweet Thai chili sauce (trust me on this one) and watch them disappear.
Building a whole spread? My other Weight Watchers appetizers will fill out the table.
Why try these bruschetta rolls?
- Bruschetta, minus the bread. An egg roll wrapper gives you the crunch of toasted bread with far less of it. That is how each roll lands at 2 Points.
- Baked, not fried. A light spray and eight minutes in a hot oven is all it takes to turn them golden.
- Simple ingredients. Tomatoes, garlic, onion, parsley, olive oil, a pinch of salt, feta and wrappers.
- Fast enough for a weeknight. Ten minutes to fill and roll, eight in the oven.
- Made for a crowd. They’re handheld, they look fancy, and the recipe makes ten. Double it for a party.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 10
Serving Size: 1 roll
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
- 2 tomatoes, diced
- 1 clove garlic, diced
- 1/4 cup onion, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon olive oil
- Pinch of salt
- Feta cheese, crumbled (a small sprinkle per roll)
- Egg roll wrappers (one per roll, so 10 for the full batch)
The secret to good bruschetta is not a long ingredient list. It is ripe tomatoes, fresh garlic, a little good olive oil and enough salt to wake everything up. That is exactly what goes into this filling.
The bread is where the points usually pile up, so I swapped it for egg roll wrappers. They’re thin, they crisp beautifully in the oven, and they hold the filling in one neat package instead of dripping down your sleeve.
On the cheese: classic bruschetta usually leans on parmesan or fresh mozzarella. I went with feta. It’s salty and tangy, a little goes a long way, and it plays really nicely with the sweet chili sauce.
Instructions
- Preheat the oven to 375°F. Lightly coat a baking sheet with cooking spray.
- Make the filling. In a bowl, mix the diced tomatoes, garlic, onion, parsley, olive oil and salt. Everything except the feta goes in here.
- Fill the wrappers. Lay an egg roll wrapper flat with one corner pointing toward you, like a diamond. Spoon a spoonful of the tomato mixture into the center, then sprinkle some feta on top.
- Roll them up. Bring the bottom corner up over the filling and roll about halfway. Fold in the two sides, then keep rolling to the top. Dab the last corner with a little water and press to seal.
- Bake. Set the rolls seam side down on the sprayed baking sheet and give the tops a light spray too. Bake for about 8 minutes, until golden and crisp.
- Serve warm with sweet Thai chili sauce for dipping.
Variations and substitutions
- Swap the cheese. Parmesan gives you the classic bruschetta flavor. Part-skim mozzarella melts into soft pockets. Goat cheese is tangy like feta but creamier.
- Use basil instead of parsley. It’s the traditional bruschetta herb, and a few torn leaves make the filling taste like summer.
- Add a splash of balsamic. A few drops in the filling gives it that restaurant-bruschetta depth.
- Change the dip. Warm marinara or a drizzle of balsamic glaze both work if sweet Thai chili sauce isn’t your thing.
Just remember that swaps change the points, so recheck them in the app if you change the cheese or the sauce.
Tips and tricks
- Don’t overfill. One spoonful is plenty. Too much and the wrapper won’t seal, and it leaks in the oven.
- Leave the juice in the bowl. Diced tomatoes give off liquid as they sit. Lift the filling out with a slotted spoon so the wrappers stay crisp instead of soggy.
- Keep the wrappers covered. Egg roll wrappers dry out and crack fast. Keep the stack under a damp paper towel while you work.
- Make them ahead. Fill and roll a few hours early, cover the tray, and refrigerate. Bake right before guests arrive.
- Reheat in the oven, not the microwave. A few minutes at 375°F, or in an air fryer, brings the crunch back. The microwave turns them soft.
More easy appetizers to try
If you like the egg roll wrapper trick, it works with all kinds of fillings. My chicken fajita rolls and bacon cheeseburger rolls use the exact same fold and bake. For something with a little kick, try my buffalo chicken wonton crisps. And if you love this bruschetta topping, my baked bruschetta chicken turns it into dinner.
Baked Bruschetta Rolls
Ingredients
- 2 tomatoes, diced
- 1 clove garlic, diced
- 1/4 cup onion, diced
- 2 tbsp fresh parsley, chopped
- 1 tsp olive oil
- 1 pinch salt
- feta cheese, crumbled, a sprinkle per roll
- 10 egg roll wrappers, one per roll
Instructions
- Preheat oven to 375F
- Mix up everything except your feta cheese. Lay wrapper flat on a diagonal and place a spoonful of mixture onto your egg roll wrapper. Top with a sprinkle of feta cheese.
- Roll up your wrapper half way then fold in sides and finish rolling. Use some water to seal wrapper shut. Place on a sprayed baking sheet and bake for 8-10 minutes. 2pp each or 2 for 5pp..
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
