Tuna Stuffed Rolls


2 Cali'flour Foods Crusts
1 can of tuna
2 Tbsp fried onions
1 jalapeño pepper (chopped)
2 Tbsp chopped parsley 
2 Tbsp chopped scallions 
Salt & black pepper 
1 Tbsp lemon juice 
1 cup shredded cheddar cheese 
Egg wash for assembly

Tuna Stuffed Rolls

    Prepare Tuna Rolls

    Preheat oven to 400 degrees Fahrenheit.

    Cut each crust into quarters. Brush one side with egg wash. Roll each slice into a cone with the egg wash on the inside. Secure with a toothpick. The egg wash will help “glue” the seams together and hold the tortilla in a cone shape while baking.

    Brush olive oil over the entire exterior of the crusts roll and place a ball of tin foil inside. Set it on a non-stick, tin foil-lined baking sheet (or use Stainless Steel Cone Shaped).

    If desired, spread bagel toppings on your rolls. 

    Bake rolls for 10-12minutes, until lightly golden brown.

    While the rolls are baking, sautée all tuna mixture except cheddar cheese for 5 minutes. Turn the heat off, add cheese and mix.

    Remove rolls from the oven, let cool for a few minutes. Separate from the molds. Place them on a rack and let cool completely before filling. Stuff the tuna mix and they are ready to serve.

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