Passover Mini Buns with Parsleyed Cream Cheese

Mini Passover sandwich rolls

• 2/3 cup of water
• 1/3 cup of oil
• 1 tsp of sugar
• 1/4 tsp salt
• 1 cup of matzo meal
• 3 eggs

Parsley Cream Cheese

• 1/2 bunch parsley
• 8 oz. container Temp Tee Whipped Cream Cheese
• dash salt and peper
• Optional add ons: smoked salmon, thinly sliced grilled zuchinni, eggplant or roasted pepper
• basil for garnish

1. Preheat oven to 375 degrees
2. Boil water, add salt, oil, matzo meal and sugar
3. Stir, and remove from heat.
4. Beat eggs into mixture one at a time.
5. Spoon small spoonfuls of batter onto sprayed parchment paper into small mounds.
6. Bake 1 hour at 375 degrees. Cool and carefully slice off the top and scoop out any inner dough.

1. Take 1/2 bunch of washed and cleaned parsley and chop in food processor.
2. Mix into an 8 0z container of Temp Tee cream cheese, add a dash of salt and pepper.
3. Using a pastry bag, squeeze cream cheese mixture into each roll.
4. Top with smoked salmon, thinly sliced grilled zucchini or eggplant, or roasted pepper. Decorate each roll with a sprig of basil.