Tomato Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 283 μg | (94 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams or .7 ounces)
- 500 grams Pastry flour
- 1 tsp salt
- 5 Tbsps olive oil
- For the filling
- 5 ripe Tomatoes
- 4 sun-dried Tomatoes (in oil)
- 2 garlic cloves
- freshly ground peppers
- 1 tsp dried oregano
- For kneading
- Pastry flour
Preparation steps
For the dough: Dissolve yeast in 250 ml (approximately 1 cup) lukewarm water. Combine flour and salt mix in a bowl, create a well in the middle, pour in yeast water and oil and knead until smooth. Add more water or flour as needed. Cover dough and let rest in a warm place for 1 hour.
For the filling: Blanch tomatoes, shock in ice water, peel, quarter, core and dice. Drain and mince sun-dried tomatoes. Peel and mince garlic. Heat 1 tablespoon tomato oil in a pan and cook garlic. Add both types of tomatoes and season with salt, pepper and oregano. Simmer for 1 minute, remove from heat and let cool.
Divide dough into 2 portions and roll out each portion on a floured surface to about 12 cm (approximately 5 inches) wide and 0.5 cm (approximately 1/6) thin. Top each with filling, leaving a narrow margin free Roll up from the long side and cut into 4 cm (approximately 1 1/2 inch) wide pieces. Place, cut-side up on a baking sheet lined with parchment paper. Let rest for 15 minutes more.
Preheat the oven to 200°C (approximately 400°F). Bake dough until golden brown, about 20-25 minutes.
Remove, let cool and serve.
