Pumpkin, Spinach and Barley Rolls

Pumpkin, Spinach and Barley Rolls

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Recipe by  JUDYE

“This roll is delicious, and great served with a French salad.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.
  4. Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. Roll the pastry over the mixture, and seal the seams with a little water. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients.
  5. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.

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Reviews (3)

Rate This Recipe


This was very quick and easy, but I had trouble getting the family to eat it. I thought it was okay, but the rest of the family thought it was too bland and needed more spices. Also, without the extra spices, the pumpkin tended to be bitter.



This recipe must be made with fresh pumpkin to taste as good as it does this way!!



I used pizza dough made with spelt and barley flours instead of the puff pastry, but kept the filling as the recipe called for. More spiciness would make this a tastier product! I'll probably use chipotle pepper seasoning next time!

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 544 cal
  • 27%
  • Fat
  • 31.7 g
  • 49%
  • Carbs
  • 57.8 g
  • 19%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 438 mg
  • 18%

Based on a 2,000 calorie diet



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Pumpkin Rolls II


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Homemade Spinach Pizza Rolls