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Ingredients
Tomato Rolls
- 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
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.
(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 %) |