2. In a medium non-stick skillet, add the canola oil and heat on medium.
3. Sauté onion with the salt and pepper until it begins to soften, about 7 minutes. Remove from heat and set aside.
4. Open the package of prepared biscuit dough and separate the biscuits.
5. On a floured surface, roll each biscuit out until it is flat and very thin, about 1/8” (.3cm) thick.
6. Sprinkle the flattened dough with 1/2 tsp (2.5mL) of Molly McButter®.
7. Divide the cooked onion into 8 equal portions and sprinkle onto the prepared pieces of dough on top of the Molly McButter®. Spread it around so that the whole flattened biscuit is covered.
8. On top of the onion, arrange the string beans so that they are spaced about 1/2” (1.25cm) apart (about 10 beans per Rolleo).
9. Starting on one end, roll the biscuit dough with the vegetables inside like a jelly roll.
Place seam side down on a non-stick baking sheet.
10. Bake for 12-15 minutes or until biscuit dough is golden brown. Remove from oven, serve hot.
Nutritional
Information Per Serving
Actual Serving
Size: 8.7 Oz. (248.4g)
