Veggie fingers with pesto and bacon wrap

Recipe from: 27 September 2010

Ingredients 3
Servings 1
Minutes 10 mins


Serving Change
  • 8
    rashers rindless bacon
  • 125
    prepared basil pesto
  • 8
    frozen veggie fingers


10 mins
Stretch the bacon rashers a little by pulling each one lightly over the blunt end of a table knife.
Spread each rasher with the pesto and wrap one around every frozen veggie finger.
Place on a rack fitted in a baking dish with the loose end of the bacon underneath.
Bake for about 20 minutes at 190ºC until crisp and cooked right through.

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Read more on: bake  |  pork


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