These bruschetta rolls turn your favorite Italian appetizer into a fun handheld bite that vanishes fast at any gathering. Packed with classic flavors — juicy tomato, fresh basil, and garlic — all wrapped up in golden dough, they look impressive but come together in about 30 minutes with a handful of ingredients. Whether you’re hosting guests or just craving something savory and satisfying, these little rolls deliver big flavor with minimal effort. They’re the kind of easy appetizer that earns you compliments every single time.
- Swap: Use reduced-fat crescent roll dough or a whole wheat flatbread to lighten things up without changing the flavor.
- Make-ahead: Prep the bruschetta filling up to a day in advance and refrigerate; assemble and bake just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F for 8 minutes to re-crisp.
- Variation: Spread a thin layer of pesto inside the roll before adding the filling for an herby twist.
- Serving: Serve warm with a small bowl of marinara for dipping alongside a simple arugula salad.
Quick and easy appetizer to whip up for your upcoming holiday events. These little tasty bruschetta rolls are only 2 points plus each or 2 for 5pp. Serve with some sweet tai sauce. 🙂
Bruschetta rolls
2pp each
Ingredients
- 2 diced tomatoes
- 1 glove of garlic, diced
- 1/4 cup diced onion
- 2 T chopped up fresh parsley
- 1 t olive oil
- Pinch of salt
- Feta cheese, crumbled
- Egg roll wrappers
Instructions
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Preheat oven to 375F
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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.
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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..
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