Playing with Dough-Fun with Fillings

Who doesn't love fresh baked bread?  Combine that with seasonal produce and local meat and cheese to create healthy hand-held meals or snacks.  This was the class I led with the Life Long Learners at WVU.  I made 2 whole grain doughs, a bread dough and a richer egg dough.

We started with the bread dough, making a pizza style "roll" filled with sauteed shiitake mushroom vegetable mix and local goat cheese.   

Then I put everyone to work, working with the egg dough.

Half the class made Apple Blossoms:

The rest of the class made Thanksgiving Rolls (with a sausage, celery, onion and sage filling).

I was lucky to have a volunteer to assist with the Ratatouille Calzones.

We ended with the Spinach Pesto Pizza, placing most of the leftover cheeses and vegetables on the pizza.

Bread Dough

(This makes 12 pizza rolls, 8 calzones, or a pizza for 4)

Combine whole wheat flour, dry yeast (active dry or bread machine) and sugar in bowl of electric mixer with dough hook in place.

1 cup whole wheat flour

2 teaspoon yeast

1 teaspoon sugar

Slowly add warm water to the bowl and beat for 2 minutes on medium speed.

1 cup warm (125F) water

Add flours, oil and salt to bowl.  Beat on medium speed for 2 minutes, scraping bowl down.

¼ cup whole wheat flour

¼ cup all-purpose flour

2 tablespoon olive oil

½ teaspoon salt

Gradually add additional flour to the mix, beating on low speed after each addition until the dough forms a ball and leaves the side of the mixer.  Scrape down sides of bowl with a rubber spatula throughout the process to combine the flour.

1 cup all-purpose flour

Mist a large bowl (twice the size of the dough bowl) with an olive oil spray.  Turn the dough ball so that all sides are greased.  Cover.  At this point, I refrigerated the dough until ½ hour before shaping.

Egg Dough

(Makes 11 apple filled or sausage filled rolls)

Combine whole wheat flour, dry yeast (active dry or bread machine) and sugar in bowl of electric mixer with dough hook in place.

1 cup whole wheat flour

1 tablespoon yeast

2 teaspoon sugar

Slowly add warm milk to the bowl and beat for 2 minutes on medium speed.

1 cup skim milk, heated to 125F.

Add flours, oil, egg and salt to bowl.  Beat on medium speed for 2 minutes, scraping bowl down.

½ cup whole wheat flour

½ cup olive oil

1 egg (warmed to room temperature)

2 teaspoon salt

Gradually add additional flour to the mix, beating on low speed after each addition until the dough forms a ball and leaves the side of the mixer.  Scrape down sides of bowl with a rubber spatula throughout the process to combine the flour.

1 cup all-purpose flour

Mist a large bowl (twice the size of the dough bowl) with an olive oil spray.  Turn the dough ball so that all sides are greased.  Cover.  At this point, I refrigerated the dough until ½ hour before shaping.

Sausage Filled Rolls

(11 Rolls)

Sauté onion, celery and crumbled sausage on stove top until brown. 

½ cup onion, diced

¼ cup celery, diced

4 ounce sweet Italian sausage

Add sage, parsley and pepper.  Drain on paper towels.

1 ½ teaspoon sage leaves

1 ½ teaspoon parsley

½ teaspoon black pepper

Punch egg dough down.  Divide into 11 pieces.  Form piece into a ball.
On floured surface, pat dough into flat round. 

Center 1 tablespoon sausage filling on the dough round.

Pull up the sides around the filling.

Pinch the two sides closed.

Flip and gently roll into an oval.

Place on parchment lined baking sheet.  Brush with egg, mixed with milk.

1 egg

1 teaspoon evaporated skim milk

Bake at 350F for 12 minutes.