Filled squash rolls

Instructions

1. Step 1

   Peel the squash and beetroot, dice along with the mushrooms. Finely chop the rosemary. Spread the vegetables and mushrooms on a baking tray lined with baking paper. Add the oil, rosemary and salt, mix.

2. Step 2

   Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.

3. Step 3

   Cut the mozzarella into pieces. Divide the dough into 4 portions. On a lightly floured surface, roll out into circles (each approx. 15 cm in diameter). Mix the vegetables and mozzarella, spread on top of the pieces of dough.

4. Step 4

   Seal the dough at the top to make a squash stalk.

5. Step 5

   Tie kitchen twine around each roll 4 times to make it look like a squash. Place the rolls on a baking tray lined with baking paper. Combine the egg and turmeric, glaze the rolls twice with the mixture.

6. Step 6

   Approx. 25 mins. in the lower half of an oven preheated to 220°C.