“Variety is the Spice of Life”
Rightly so, its important to keep adding variety to your meals to ensure there is no boredom and this variety in food keeps your palate forever young!
I find that Bread Dough is one of the most versatile ingredient that any cook has. One can fold and bend and adapt it to suit any mood. Find out how to get the perfect Basic bread dough in my previous post.
Once you have mastered the art of making bread dough, its really up to your imagination what you do with it. As for me I use it in a numerous ways.
My favourite of them all is the Vegetable Roll-ups that I make, generally for breakfast. They are filled with vegetables and a tangy sauce, giving you the perfect start to your day. However, they make for great tea time snacks as well.
Make the dough the night before, and allow it to rest the whole night. I chop up the veggies and keep them in a net bag in the fridge, and prepare the tomato sauce in advance. All I have to do in the morning is roll out the dough into a giant rectangle, spread the sauce, sprinkle the veggies, roll it up, cut it and in the oven to bake while I get ready!
Everyone enjoys it, and its a great dish to make when there are a lot of mouths to feed for breakfast, and yet you don’t want to compromise on taste even though you save on a lot of kitchen time!
Try making these this Sunday morning for the perfect Breakfast!
For the Tomato Sauce
- 1 1/2 cup Tomato Puree
- 1 Tsp olive oil
- 1/2 tsp Butter
- 1 tsp garlic paste
- 1 tsp dried basil, or 4-5 fresh basil leaves
- 1 tsp sugar
- 1 tsp red chilli powder.
- salt to taste.
- 1/4 cup water
For the Stuffing
- 1 cup Diced vegetables of choice, I generally use red and yellow bell peppers, some capsicum and onions.
- 1/2 cup Diced Mushrooms(Of choice)
- 1/2 cup frozen corn kernel
- 1/2 cup grated Mozzarella Cheese(optional)
For the Glazing
- 1/2 cup milk
- 2 tbsp olive oil
- 2 tbsp sugar
- About 1 tbsp Dried parsley for garnishing
- 1/2 cup water to seal the roll.
- Bread dough ready and proofed( rested overnight preferably, otherwise 1-2 hours of proofing will do), Get the recipe here
How to make it
Prepare the bread dough as mentioned in the recipe. Keep aside for proofing in a warm & dark place.
1. The Tomato Sauce.
- Heat the oil and butter in a sauce pan.
- Once the butter melts, add the garlic and saute for around 30-40 seconds.
- Pour in the Tomato puree and cook while stirring constantly till it comes to a boil, cover and allow it to simmer for 5 minutes.
- Remove the lid and pour in the water, basil, sugar, chilli powder and salt. Stir well.
- Allow it to simmer for 2-3 minutes more.
- Let it cool, and use as desired. This sauce will keep for a 2-3 days when kept in an airtight container in the refrigerator.
2. Preparing the rolls
- Once the dough has proofed, clean your kitchen counter, dust some flour on it and roll out the dough using a large rolling pin. Roll it out in a rectangle shape to a thickness of around 2/3 inch. Make sure it is even.
- Spread the tomato sauce on the rolled out dough leaving about 1 1/2 inch border on the longer side. Something like this —> (PS : I have drawn it out, cause I did not click a pic while making these)
- Arrange the veggies on top of the sauce.
- If using cheese sprinkle on top of the veggies.
- Apply some water on the portion of the dough that you had left plain.
- Now roll up the dough along the longer side. something like this —>
- Make sure that it is nice and tight!
- Once you have it all rolled up into a log, cute into rolls of around 3 inches width.
- Arrange on a baking tray.
- Cover and let them sit for 15 minutes.
- Mix all the ingredients of the glazing and heat in a microwave for 30 seconds.
- With a pastry brush, brush this glazing on all the rolls, and sprinkle the parsley on top.
- Bake in a preheated oven at 180°C for 15-20 minutes.