Pizza roll/Veg roll/ Paneer Schezwan roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1. All-purpose flour – 1 kg 2. Fresh yeast – 35 g 3. Oil – 60 ml 4. Salt – 20 g 5. Water – 500 ml 6. Bread improver – 1 g 7. Sugar – 25 g Filling for Veg roll 1. Three capsicums – 1 cup each 2. Salt 3. Cheese 4. Coriander 5. Green chillies 6. Black peper powder 7. Onion
Filling for Pizza roll 1. Three colour capsicums 2. Tomatoes 3. Green chillies 4. Coriander 5. Salt 6. Black pepper powder 7. Onion 8. Pizza sauce 9. Pizza seasoning 10. Cheese Filling for paneer Schezwan roll 1. Paneer 2. Cabbage 3. Green chillies 4. Fresh coriander 5. Schezwan sauce 6. Tomatoes 7. Black pepper onions 8. Salt 9. lemon
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Directions: |
Directions:1. Preheat oven to 230 °C. Line two large baking tray with silicone baking mats (preferred for ease) or parchment paper or grease with oil. 2. Prepare pizza dough through straight dough method, including letting the two balls of dough rest for 15 minutes. Roll out both dough balls onto a lightly floured surface. 3. To prevent the filling from making your rolls soggy, brush the tops lightly with 1 teaspoon olive oil each. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. 4. Spread filling on top of each dough rectangle. Sprinkle each lightly with ground basil and garlic powder. 5. Sprinkle 1/2 cup shredded mozzarella evenly over sauce. Add up to 2 Tablespoons more shredded cheese per dough rectangle. 6. Cut each log into 12 1-inch slices with thread and arrange in a greased tray allow for proofing for 30 min. 7. Bake each batch for 20 minutes or until the sides are lightly browned. Allow to cool for 5 minutes and serve with extra pizza sauce for dipping. Pizza rolls should be enjoyed immediately, though they may be covered tightly and stored for 1 day in the refrigerator. |
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Number Of
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Number Of
Servings:9 - 10 pc |
Preparation
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Preparation
Time:50 min |
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