Vegetable and Cheese Filled Bread Rolls
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(0 votes)
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)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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
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.
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