Sunday, June 3, 2018

Fun with Dough: Picnic Rolls

These delightful pizza rolls were soft and light and paired perfectly with a vegetable salad and berry yogurt dessert at our picnic today.  The dough is 1/2 whole grain and rolled around a marinara, cheese and vegetable filling like a cinnamon roll!  We each ate 1 1/2 of these delightful rolls.

Pizza Rolls

(12 Rolls)

In bowl of electric mixer with dough hook in place, mix 1 cup flour and yeast.  Add water and honey.  Beat at medium speed 2 minutes, scraping bowl down.
1 cup whole wheat flour
2 teaspoon instant yeast
1 cup warm (125F) water
1 tablespoon honey

Add 1/2 cup flour, salt and olive oil.  Beat at medium speed 2 minutes, scraping bowl down.
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/4 teaspoon salt
1 tablespoon olive oil

Slowly add whole wheat flour, kneading on low speed until dough leaves sides of bowl, about 7 minutes.
3/4 cup all purpose flour

Place in bowl sprayed with olive oil spray.  Turn dough.  Cover and let rise for 45-60 minutes.  

Saute mushrooms, peppers and onion in olive oil for about 8 minutes.
5 mushrooms (stems removed), diced
4 mini sweet peppers, diced
1/4 cup onion, diced
1 teaspoon olive oil.

Add garlic and saute an additional 2-3 minutes.  Empty into a bowl and cool.
2 cloves garlic, minced.
Empty into a bowl and cool.

Mix olives with sauteed vegetables.
2 tablespoon Kalamata olives, chopped

 Punch dough down.  Turn onto board sprinkled with flour.  Roll to 14 X 8 inch rectangle.  Brush marinara sauce over dough to about 1/2 inch from ends.
3 tablespoon marinara sauce
Sprinkle with all of vegetable-olive mix.

Sprinkle with cheese.
1/2 cup aged cheddar cheese, shredded

Fold in short ends of dough. From long end of dough, roll and seal seam.  Cut roll into 12 pieces.  Place cut side up on parchment paper.  Press down slightly and sprinkle with additional cheese.
1/4 cup Gruyere or Parmigiano cheese, shredded

Transfer rolls with paper to a pizza stone preheated in a 425F oven.  (I use an inverted cookie sheet to hold the paper and rolls to carefully slide to the hot baking stone.)  Bake for 12 minutes.  Cool slightly on a cooling rack.

The side salad included sauteed diced carrots, onions, celery, zucchini, sweet pepper and mushrooms with a no salt herb seasoning and combined with diced olives and radishes.  The salad did not need a dressing.

The red, white and blue parfait recipe is posted here.

Our picnic was at a nearby lake.  We first stopped at the Farmers Market, where I bought 7 pepper plants, then proceeded to the park.  It is less than 1 hour drive from home.   My husband had plenty of photos to take while I set the table.

I love our alone and together time with nature!  

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