I basically want a bread loaf that has filling in it! I know that I should use pizza dough, but I want to use up the bread dough that I make last night (basic bread rolls NYT Cookbook 1961). And since I’m broke-ish, I don’t want to buy any new ingredients.
Here’s what I have on hand:
- bread dough
- jack cheese
- tomato paste
- spicy peppers
- fresh mint and green onion
- feta cheese
- raisins & frozen blueberries (ok, maybe I won’t use these)
- mint, walnut, feta
- chopped tomato, spicy pepper, onion, jack cheese,
- sauteed leeks, diced (cooked) potatoes, jack cheese, with a pinch of celery seed
Since I have only enough dough for one loaf, I can only make one filling 😦
Saute in 1 tbsp of butter and 1 tbsp of oil: 1/2 sliced onion, 1 sliced leek, 1 diced tomato, 1/4 diced spicy pepper. Add salt to taste.
Serve with tomato sauce on the side:
Heat 2 tbsp of olive oil and 2 tbsp tomato paste in a skillet. Saute for a minute. Add garlic powder, salt, paprika, oregano, and pepper to taste. Dilute with water, stirring with a wire whisk constantly.
How to shape the dough:
- Roll into a rectangle 1/4 inch thick or 12 X 15 inches large.
- Spread the filling in the center of the rectangle. Leave a 1″ border on all sides. Top the filling with shredded jack cheese.
- Brush one long side of the rectangle with egg wash ( a tbsp of water with a beaten egg). From the un-eggwashed side, roll up into a tight cylinder like a jellyroll. Pinch the ends. Transfer to an oiled cookie sheet seam side down. Cover, and let rise for 30-40 minutes.
- (sorry, I know my cookie sheet is dirty) Brush the roll with egg wash.
- Bake in a 400 F oven for 25-30 minutes until done.
This was SO GOOD! I was even surprised 🙂
It started out as a civilized meal but then….
and eventually, it devolved into a plate graveyard.