Vegetable and Cheese Filled Bread Rolls

Name: Vegetable and Cheese Filled Bread Rolls
Total time: 3 h
Yield: 4
Ingredients: 4 cups white Bread flour (plus extra for dusting); 0.25 ounce quick-rising active dry yeast; 2 teaspoons salt; 2 tablespoons olive oil (plus extra for brushing); 1.333 cups warm water; 14 ounces Broccoli; boiling water; salt; peppers; 1 tablespoon olive oil; 3.5 ounces Mushrooms (chopped); 4 cherry tomatoes (halved); 2 cloves garlic (crushed); 1.5 cups shredded mozzarella cheese; 0.5 cup grated Parmesan cheese

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 30 min.

Preparation

ready in 3 h.

Ready in

Calories:

873

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	873 kcal	(42 %)
Protein	43.03 g	(44 %)
Fat	26.74 g	(23 %)
Carbohydrates	117.86 g	(79 %)
Sugar added	0 g	(0 %)
Roughage	4.63 g	(15 %)

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more nutritional values

Vitamin A	210.34 mg	(26,293 %)
Vitamin D	0.11 μg	(1 %)
Vitamin E	0.71 mg	(6 %)
Vitamin B₁	1.37 mg	(137 %)
Vitamin B₂	0.61 mg	(55 %)
Niacin	4.52 mg	(38 %)
Vitamin B₆	0.32 mg	(23 %)
Folate	96.39 μg	(32 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	4.92 μg	(11 %)
Vitamin B₁₂	0.24 μg	(8 %)
Vitamin C	109.8 mg	(116 %)
Potassium	747.7 mg	(19 %)
Calcium	616.04 mg	(62 %)
Magnesium	49.57 mg	(17 %)
Iron	11.06 mg	(74 %)
Zinc	1.4 mg	(18 %)
Saturated fatty acids	10.18 g
Cholesterol	34.85 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

salt olive oil Broccoli salt olive oil Mushroom

Ingredients

for

servings

For the dough: 4 cups
white Bread flour (plus extra for dusting); ¼ ounce
quick-rising active dry yeast; 2 teaspoons
salt; 2 tablespoons
olive oil (plus extra for brushing); 1.333 cups
warm water

For the filling: 14 ounces
Broccoli; boiling water; salt; peppers; 1 tablespoon
olive oil; 3 ½ ounces
Mushrooms (chopped); 4
cherry tomatoes (halved); 2 cloves
garlic (crushed); 1 ½ cups
shredded mozzarella cheese; ½ cup
grated Parmesan cheese

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Preparation steps

For the dough: sift the flour into a mixing bowl and stir in the yeast.

Mix together the salt, oil and water and stir into the flour. Mix until the dough comes together and forms a soft, spongy ball.

Knead the dough on a lightly floured surface for 5 minutes until smooth. Place in an oiled bowl, cover and leave in a warm place for 1 hour until risen.

Divide the dough into 4 pieces. On a lightly floured work surface, stretch out each piece to a 15cm x 20cm|6" x 8" oval.

For the filling: cook the broccoli in a pan of boiling salted water for 2 minutes. Refresh under cold running water. Drain on absorbent kitchen paper and chop.

Heat the oil in a frying pan and cook the mushrooms for a few minutes until lightly browned. Drain on absorbent kitchen paper.

Scatter the broccoli and mushrooms over the dough pieces, leaving a1cm|1/2" border. Sprinkle with garlic and season with salt and pepper. Sprinkle with mozzarella and place the tomato halves on top.

Starting at a shorter end, roll up each stromboli, and place seam-side down on a large baking tray lined with non-stick baking paper. Leave to rise for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

10.

Cut 2 slits in the top of each. Brush with oil and sprinkle with parmesan.

11.

Bake for 25-30 minutes until golden. Serve warm.