Spicy Bacon, Onion and Carrot Stuffed Rolls

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Spicy Bacon, Onion and Carrot Stuffed Rolls
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Health Score:
5,4 / 10
50 min.
ready in 1 hr 55 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie908 kcal(43 %)
Protein34.85 g(36 %)
Fat37.04 g(32 %)
Carbohydrates110.51 g(74 %)
Sugar added1.05 g(4 %)
Roughage3.85 g(13 %)
Vitamin A716.46 mg(89,558 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.96 mg(96 %)
Vitamin B₂0.53 mg(48 %)
Niacin6.18 mg(52 %)
Vitamin B₆0.18 mg(13 %)
Folate131.74 μg(44 %)
Pantothenic acid0.79 mg(13 %)
Biotin2.73 μg(6 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C8.61 mg(9 %)
Potassium552.83 mg(14 %)
Calcium119.86 mg(12 %)
Magnesium11.75 mg(4 %)
Iron4.89 mg(33 %)
Iodine2.7 μg(1 %)
Zinc0.57 mg(7 %)
Saturated fatty acids9.12 g
Cholesterol49.99 mg


500 grams Pastry flour
20 grams fresh Yeast
4 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
Pastry flour (for dusting)
For the filling
2 onions
150 grams Smoked bacon
2 carrots
1 tablespoon vegetable oil
1 pinch Chili powder
2 tablespoons Whipped cream
How healthy are the main ingredients?
olive oilWhipped creamsugarsaltonioncarrot

Preparation steps


Sift the flour into a bowl and form a well in the middle. Crumble the yeast into the well and stir in 3 tablespoons lukewarm water. Cover and let go for about 15 minutes. Add the oil, sugar, salt and about 220 ml (approximately 1 cup) lukewarm water and knead until smooth. Cover and let rise for about 30 minutes.


For the filling: Peel the onions and chop finely. Cut the bacon and peeled carrots into small cubes. Sauté the onions, bacon and carrots in hot oil for 2-3 minutes. Remove from the heat, let cool and season with chili powder.


Preheat the oven to 200°C (approximately 400°F) convection. Line a baking sheet with parchment paper.


Roll the dough out on a floured work surface until about 3 mm (approximately 1/8 inch) thick and cut out rectangles (about 10 x 15 cm) (approximately 4 x 6 inches). Place 2 tablespoons filling in the center of each rectangle and roll up lengthwise. Pinch the edges together to seal, brushing with water, if necessary. Tie the ends with butcher's twine to shape into pieces of candy then remove the twine. Cut the remaining dough into thin strips (about 10 cm in length) (approximately 4 inches) and tie decoratively around the rolls. Arrange on the baking sheet and brush with cream. Bake for about 20 minutes, until golden brown.


Remove from the pan and serve warm or cold.