Savory Bread Twists
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,716 cal. | (82 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 168 g | (112 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 535 μg | (178 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 43.9 μg | (98 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 1,606 mg | (40 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 473 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams)
- 400 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- 4 Tbsps olive oil
- Pastry flour (for dusting)
- For the filling
- 1 onion
- 1 garlic clove
- 1 Red Bell pepper
- 50 grams black Olives (pits removed)
- 1 tsp dried oregano
- 1 tsp ground paprika (sweet)
- 400 grams Ground meat
- salt
- peppers
- 250 grams Mozzarella
- olive oil (for brushing)
Preparation steps
For the dough, crumble yeast and stir with warm water, about 3-4 tablespoons, until smooth. Sift flour through a sieve over a bowl and mix with yeast, sugar, salt, oil and 180 ml (approximately 6 ounces) lukewarm water and knead to a smooth dough until dough no longer sticks to bowl edges. Cover and let rise in a warm place for about 1 hour.
For the filling, peel onion and garlic and finely dice. Rinse peppers, drain and wipe dry and cut in half and remove stems and seeds and ribs and cut into small cubes. Chop olives coarsely and mix with onion, garlic, oregano, paprika and diced peppers and meat.
Preheat oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
On a floured work surface, knead dough well and divide into 4 pieces. Roll out each into a rectangle, about 15 x 20 cm (approximately 6 x 8 inches). Evenly spread meat mixture over dough. Cut mozzarella into small cubes and sprinkle over filling. Roll up from long side. Cut in half lengthwise and twist into a braid. Press ends together firmly. Place braids on baking sheet and brush with oil. Bake for about 25 minutes until golden brown.
