Bell Pepper&Cheese Rolls


•¼ oz or 7 gm active dry yeast
•½ C warm water
•1 Tsp sugar
•1½ C all purpose flour
•1½ C whole wheat flour
•2 Tsp salt
•¼ C olive oil
•½ C yogurt
•1/3 C water
•2 Tsp sesame seeds (optional)
•2 Tsp oil
•½ Tsp yellow asafetida powder
•1 stalk celery chopped
•1 large bell pepper chopped
•½ Tsp dried basil
•¼ Tsp ground black pepper
•½ Tsp salt
•1 C grated mozzarella cheese
•1 Tbsp oil for brushing the top
1.In a small bowl, dissolve the yeast warm water and sugar. Let stand until frothy.
2.In a large mixing bowl combine the flours and salt. Add the yeast mixture and combine. Gradually add the other liquid ingredients to the dough mixture. Working with your hand, form a soft dough. Cover and let rise until doubled in size, for about 1½ hours.
3.While the dough is resting, prepare the filling. Heat oil in a pan over moderate heat. Add asafetida and celery. Stir fry for ½ minute. Add the bell pepper, basil, black pepper and sauté until tender-crisp. Add salt and remove from heat. Cool the filling.
4.When the dough has risen, knead it briefly. Roll the dough into a 10-in x 8-in rectangle. Spread the filling and sprinkle the cheese over it. Starting from the longer side, roll up jelly-roll style, to form a 10-in long log. Pinch seam to seal. Place seam side down on a greased baking sheet. Brush top with little oil and sprinkle the optional sesame seeds. Cover and let rise for 45 minutes.
5.Bake in a preheated oven at 400 F/200 C for 20-25 minutes or until the top is brown. Remove from oven to wire racks. Brush with some remaining oil on top. Cool completely. Cut into 1.5-inch thick slices and serve.
1 Loaf

By Anand Lila Devi Dasi



Author: ISKCON Desire Tree

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