Directions

• Slightly grind the corn in a food processor; making sure that is not turned into a fine paste.
• In a cooking pot, pour the olive oil.
• Add garlic and cook for a few seconds.
• Add the corn, green chili, and cook for 5-6 minutes, gradually add in the mushrooms and cook for a few minutes.
• Finally, add in the salt, pepper, green onions, Italian herbs and cheese and mix it well.
• Keep aside for cooling.

• Shred the sides of the bread.
• With a rolling pin, flatten the bread into a soft thin layer.
• Place a spoonful of the corn mixture on one end of the bread slice (lengthwise) and slowly roll in the bread
• Use a little water to close the ends of the bread slice.
• Preheat the oven to 250 degrees C.
• Brush the bread rolls with olive oil, and place them in the oven.
• Bake for 5-7 minutes, or until the desired toasting.
• Serve.