Yeti Rollups Recipe

Directions

Place spinach, mushrooms, onion, celery, ginger, celery and garlic in medium bowl. Stir in salt, paprika, oregano, garlic powder, paprika, oregano, and garlic powder. Shape into 6 rolls; roll in brown sugar. Wrap rolls in plastic wrap; refrigerate for at least 2 hours. Roll each roll in brown sugar; refrigerate 2 hours. (Note: I've used frozen sliced spinach and mushrooms here; a smaller sheet of spinach can be frozen by the size of a 5 inch square, or by cutting into 1 inch pieces.)

Prepare a large pan or stockpot by making a small slit in one corner of a large pita. Place large metal dabs of corn syrup in each hole to form a circle around the outside edge. Fill each circle with six rolls; squeeze edges to seal. Place rolls seam-side down in prepared pan. (Note: You may want to spray foil on the bottom and sides of the prepared pan; I've never seen this done before.)

Prepare the brown sugar brown sugar syrup by mixing brown sugar and white sugar in small bowl. Stir milk, water, corn syrup, eggs, flour, salt, pepper, and rosemary into brown sugar brown sugar brown sugar syrup, and gradually stir until blended. Slowly simmer, stirring constantly, until all brown sugar brown sugar syrup has been added, about 1/2 hour. Sprinkle tortilla strips with half of brown sugar syrup, then add the remaining half brown sugar syrup; beat until blended. Serve with tortilla strips or lettuce chips.

Heat olive oil in a large skillet over medium heat. Saute Spicy Roasted Red Pepper Dip for 5