date:Jul 10, 2014
rbeet mixture evenly at a narrow end of each pastry strip. Fold the end of the pastry over the mixture then fold in the sides and roll up firmly, brushing the end with oil to seal. Place seam-side down on the greased trays and cover with plastic wrap. Repeat with remaining pastry and filling to make 20 rolls. (To freeze the rolls, see below.)
6. Brush each roll with the remaining olive oil and sprinkle with some of the caraway seeds. Bake in preheated oven for 20-25 minutes or until golden brow