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 oz quick-rising active dry yeast; 2 tsps salt; 2 Tbsps olive oil (plus extra for brushing); 1.333 cups warm water; 14 ozs Broccoli; boiling water; salt; peppers; 1 Tbsp olive oil; 3.5 ozs Mushrooms (chopped); 4 cherry tomatoes (halved); 2 cloves garlic cloves (crushed); 1.5 cups shredded Mozzarella; 0.5 cup grated Parmesan

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 30 min.

Preparation

ready in 3 h.

Ready in

Ingredients

for

servings

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

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

How healthy are the main ingredients?

Broccoli Mozzarella Mushroom Parmesan olive oil olive oil

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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.