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Thursday, April 12, 2012

Savory Veggie Cheese Rolls

These delectable very more-ish savory rolls were a great hit at home here at the Institute and earned me a big bear hug from Madhva, hehe! :-D Great for lunch packs! Hope you enjoy them.

Makes approx 14 rolls.

Approx 6-8 cups of fresh yeast dough
(made with organic sprouted wheat flour (Arrowhead mills), milk, instant yeast, cane sugar, butter, water, make in the traditional manner for a basic yeast dough with plenty of kneading etc., so its lovely and smooth), have ready to use

Approx 2 cups of cooked chickpeas, blended coarsely
1 red bell pepper washed and chopped, blend into a paste
2 TBSP olive oil to taste
2-3 TBSP sour cream
1 fresh celery heart washed, chop very fine
3 TBSP of fresh rosemary chopped roughly
1 cup of dried cranberries
1 cup of shredded vegetarian parmesan cheese
1 cup of shredded vegetarian mozzarella cheese
1 cup of black olives chopped small
2 TBSP sea salt or to taste
1 tsp ground black pepper
1 tsp paprika
1 tsp red pepper flakes
1 tsp asafoetida
2 TBSP dried basil
1/4 tsp black salt (optional)
4 TBSP nutritional yeast (optional)

Mix all the above filling ingredients together. Set aside.

Roll out the yeast dough about 2 cm thick on an even counter top. Spread filling evenly across the dough.

Beginning at one end slowly and gently roll it up into a fat snake shape. Pinch the ends and the seam closed.

Use a sharp knife to cut into rings approx 1/2 - 3/4 inch wide. Pat a little flour onto either side of the ring to soak up any moisture from the filling and firm the ring up.

Place on a lightly oiled baking stone or sheet.
Bake in a pre-heated oven at 385 degrees Fahrenheit for approx 30 minutes, or until deep golden brown.

Brush with melted butter and allow to cool - on a wire rack if you have. They should be soft and light in texture, and deep golden brown in appearance.

Delicious served warm or at room temperature.

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