Vegetable and Cheese Filled Bread Rolls

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Vegetable and Cheese Filled Bread Rolls
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h.
Ready in
Calories:
873
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie873 kcal(42 %)
Protein43.03 g(44 %)
Fat26.74 g(23 %)
Carbohydrates117.86 g(79 %)
Sugar added0 g(0 %)
Roughage4.63 g(15 %)
Vitamin A210.34 mg(26,293 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁1.37 mg(137 %)
Vitamin B₂0.61 mg(55 %)
Niacin4.52 mg(38 %)
Vitamin B₆0.32 mg(23 %)
Folate96.39 μg(32 %)
Pantothenic acid1.1 mg(18 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C109.8 mg(116 %)
Potassium747.7 mg(19 %)
Calcium616.04 mg(62 %)
Magnesium49.57 mg(17 %)
Iron11.06 mg(74 %)
Zinc1.4 mg(18 %)
Saturated fatty acids10.18 g
Cholesterol34.85 mg
Author of this recipe:
How healthy are the main ingredients?
saltolive oilBroccolisaltolive oilMushroom

Ingredients

for
4
For the dough
4 cups
white Bread flour (plus extra for dusting)
¼ ounce
quick-rising active dry yeast
2 teaspoons
2 tablespoons
olive oil (plus extra for brushing)
1.333 cups
warm water
For the filling
14 ounces
boiling water
1 tablespoon
3 ½ ounces
Mushrooms (chopped)
4
cherry tomatoes (halved)
2 cloves
garlic (crushed)
1 ½ cups
½ cup

Preparation steps

1.
For the dough: sift the flour into a mixing bowl and stir in the yeast.
2.
Mix together the salt, oil and water and stir into the flour. Mix until the dough comes together and forms a soft, spongy ball.
3.
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.
4.
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.
5.
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.
6.
Heat the oil in a frying pan and cook the mushrooms for a few minutes until lightly browned. Drain on absorbent kitchen paper.
7.
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.
8.
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.
9.
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.