2020-08-13 / test@t

Zucchini and spinach rolls

There is nothing tastier than homemade, handmade bread. And if you hide the emerald pesto filling inside the bread rolls, then no sausage is needed for this bread.

Ingredients

50 g of sugar
5 tbsp melted butter for the filling + 3 tablespoons to grease the dough
10 g plus another pinch of sea salt
34 ml vegetable oil
60 g of finely grated Parmesan cheese
100 g defrosted spinach
freshly ground black pepper
2.5 g garlic powder
1 egg
a pinch of sea salt in flakes
9 g dry yeast
10 g of grated nutmeg
30 g olive oil
180 ml water
7 g of sugar
100 g squash puree
300 g flour

STEP-BY-STEP COOKING RECIPE

Step 1

Mix all the ingredients for the dough and knead the dough in the food processor with the hook attachment for 10 minutes. Roll into dough into a ball, place in a greased bowl, cover with plastic wrap and leave to rise. The dough should double in size, taking about 1 hour.

Step 2

In the meantime, add the cheese, spinach, salt, pepper and garlic powder to the blender bowl. Pour in 5 tbsp. melted butter, add a pinch of salt and whisk into a puree. Add the egg and beat on impulse to mix the ingredients well.

Step 3

When the dough comes up, place two baking sheets on the upper and lower levels of the oven, preheat the oven to 190C. Divide the dough into pieces and roll them into balls. and then roll it into oval slices 5mm thick.

Step 4

Transfer one slice of dough onto a sheet of baking paper, place half of the filling on top of the dough, and spread. Roll it along the long side into a fairly tight roll. then with a sharp knife make notches across the roll at an angle of 45C at a distance of 4-5 cm from each other. You should practically separate the pieces, but not cut through the bottom layer of the dough. Gently bend the resulting pieces in different directions, and do the same with the remaining roll. grease the surface of the rolls with 3 tbsp. melted butter, sprinkle with sea salt flakes and place in the oven for 25-30 minutes.

Step 5

Brush the finished rolls with the remaining butter, let them cool slightly and serve.

Servings

Catalog