Double Chocolate Cookies
Mushroom and Corn Rolls
| By : |
| Cook Time | 20 Minutes |
| Servings |
4 Servings
|
Ingredients
For the dough:
- 3 ¼ cups (400 g) flour
- 1 cup (230g) water
- ½ tbsp (8 g) salt
- ½ tbsp (3 g) yeast
For the filling:
- 14 oz (400 g) mushrooms sliced
- 2 cups corn
- 2 cups mozzarella
- 1 cup (250 ml) plant-based cream
- 3 chives chopped
- 1 handful basil
- ⅛ cup olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp cumin
- ¾ tsp paprika
- ⅓ cup tomato sauce
Ingredients
For the dough:
For the filling:
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Instructions
- Mix flour with salt and yeast.
- Add water gradually to form a soft, moist dough that does not stick to your hands.
- Knead the dough and let rest for 30 Minutes.
- Knead again and let rest another 30 Minutes.
- Knead again and let rest 3 Hours.
- In a saucepan, heat olive oil and add mushrooms and chives. Sauté a few minutes.
- Add the chopped basil, salt and spices.
- Add the corn and the plant-based cream. Let boil for a couple of minutes.
- Add the mozzarella and mix until everything is blended. Turn off and set aside.
- Roll out dough to
¼ in (0.5 cm) thick. - Spread the tomato sauce over the dough, then the mushroom and corn filling over the tomato sauce. Distribute well.
- Roll up the dough with the filling and cut into
1 3/16 in (3 cm) thick roll-ups. Place in a pan brushed with olive oil. - Refrigerate 2 Hours .
- On the Instant Vortex control panel, press Bake, set the time to 10 Minutes and the temperature to 355°F (180˚C).Press Start.
- At 14 Minutes, put aluminum foil on top to prevent excessive browning.
- Add tomato sauce (optional).
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