July 19, 2012

Grilled Veggie & Cheese Stuffed Rolls

After that decadent stuffed breakfast and indulgent stuffed lunch, I have a light & healthy stuffed dish for dinner. Today's recipe is from King Arthur Flour's Baking Sheet newsletter. In this dish, roasted vegetables and cheese are rolled in a yeasty bread dough and baked to make light & flaky stuffed rolls that are perfect for a meal with some salad on the side or even as a quick pick-me up breakfast. 

The original recipe used roasted vegetables, but I used left over grilled vegetables. Also the original recipe  called for garlic herb cheese (like Boursin) or goat cheese, but I used a combination of cream cheese and grated mozzarella. 

Ingredients:
For the Dough:
Whole wheat flour - 3 cups
Yeast - 1½tsp
Sugar - 2tbsp
Water - 1¼cup
Salt - 1tsp
Vegetable oil - 3tbsp
Sourdough Starter - ¼cup, before feeding (skip this ingredient if you don;t have it, add a few more tablespoons of flour to adjust the dough's consistency)

For the Filling:
Grilled vegetables - 2cups, at room temperature (I used eggplant, zucchini & peppers that were grilled)
Cream cheese - 4oz., softened
Grated Mozzarella - ½cup
 
Method:
  • Make the dough: Combine all of the dough ingredients in a stand mixer or food processor. Adjust the consistency of the dough by adding more water or flour to make a smooth and easy to work dough. I ended up adding 3-4tbsp of flour. Knead for 5 minutes and remove into a large greased bowl, cover and rest in a warm place for 1 hour or until doubled in volume.
  • Oil your hands and divide the dough into 2 equal pieces. Keep one covered, while you work with the other. ( I froze one piece of the dough to use later). 
  • Pat one piece into a thin 8"x14" rectangle on a lightly floured surface. Spread half the cheese and half the veggies even over the dough. 
  • Starting with a long side, roll the dough up loosely sealing the edges well. Pack and poke the roll a little to get a nice uniform shape. Slice with a sharp knife into 12 slices.
  • Place in a greased 9"x13" or 12" square baking pan. Cover and let rise until nicely doubled, about 1 hour.
  • Preheat the oven to 350°F.
  • Bake the rolls for 25-30 minutes, until golden brown. 
Serve warm or at room temperature. Refrigerate the leftovers.
I served the rolls with a Berry salad (Lettuce with chopped strawberries, blueberries and blackberries. Dressing is 1tbsp balsamic vinegar and 2tbsp olive oil seasoned with salt and pepper) and Watermelon-Mint Lemonade (Grind watermelon and lemon juice along with mint infused sugar syrup (equal parts sugar & water boiled for 3-4 minutes and then mint is added to infuse the flavor -- strain and use as needed).


Here're some pictures of making the stuffed rolls:

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13 comments:

  1. OMG Pavani, this is ultimate...gonna to check out the next flight to your place!..beautiful pictures and your steps are done so well as well!..enjoyed all your stuffed posts..and this tops in looks..

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  2. Gorgeous stuffed rolls..With a simple salad,these rolls will be definitely filling for dinner.

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  3. What a pretty set of pictures and awesome recipe.I wish I could taste it now...

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  4. Rolls are mouthwatering and beautiful pictures.

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  5. these savory rolls look out of this world and I love the way you plated it with colorful berry salad and strawberry lemonade maybe??

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  6. Completely mouthwatering recipe

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  7. wow what a delicious recipe! so creative!! mmm!

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  8. What a great looking veggie roll! They look fabulous!

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  9. OMG! the rolls looks so scrumptious. I have bookmarked it and will give it a try soon. Subscribed to King Arthur Flour's Baking Sheet newsletter as well. Thanks for the link.

    Siri

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  10. super filling rolls, Pavani. Pictures are worth thousand words here!

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  11. wow! your very own calzone only much healthier!! yumm..can't wait to try it out..Thanks for sharing :)

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