Recipe: Tuscan Roll

[Guest guest]

Tuscan Roll

From The Ultimate Vegetarian Cookbook

Serves 8

 

Ingredients for Dough:

 

2 1/2 cups unbleached white flour, plus extra, to dust

1/4 oz. yeast

1/2 t salt

2/3 C. lukewarm water

1 T olive oil, plus extra, to grease

 

Filling:

 

1 eggplant, cut into 1/2" slices

1 onion, sliced

4 zucchini, cut into 1/2" slices

2 med. fennel, cut into wedges

6 T olive oil

1 1/2 c sun-dried tomatoes

4 T chopped olives

2 cl. garlic, crushed

1/4 lb. Swiss chard or spinach

1/4 lb. mozzarella, thinly sliced (or vegan substitute)

salt and pepper

 

For dough: stir together flour, yeast, salt in lg. bowl. Make well in center and pour in water and oil. Mix until liquid is absorbed. Knead dough on lightly floured work surface for 3 min. until smooth and elastic.

 

Place dough in oiled bowl, cover, and leave in warm place until doubled, about 25 min.

 

For filling: place eggplant, onion, zucchini, fennel in roasting pan, in separate rows. Drizzle with 4 T olive oil, season with S & P, and bake for 30 min, until tender. Place half of sun-dried tomatoes in blender or food processor and blend to a coarse puree. Mix with chopped olives.

 

Heat remaining oil in pan and cook garlic and spinach for 3 min., until wilted. Let cool. Place in clean dish towel and squeeze out excess moisture.

 

On lightly floured work surface, roll out dough into rectangle measuring 10" x 8". Spread chopped olives over dough, leaving 1" border all around. Lay half eggplant on top, followed by chard, then the fennel, the remaining tomatoes, mozzarella (or substitute), zucchini, and remaining eggplant. Season each layer.

 

Fold two shore edges of dough over filling. With long edge toward you, roll dough up to enclose the filling. Place seam side down on greased baking sheet. Bake 30 min, until golden. Let cool and cut into thick slices before serving.

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In everything you do, put God first, and He will direct you and crownyour efforts with success.

 

~Proverbs 3:6

 

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