Filled squash rolls
Try Filled squash rolls by little FOOBY now. Or discover other delicious recipes from our category winter.
- Serves: 4 persons
- 500 gsquash
- 200 gbeetroots
- 200 gmushrooms
- ¼ bunchrosemary
- 2 tbspolive oil
- 1 tspsalt
- 800 gpizza dough
- 300 gmozzarella
- ¼ tspturmeric
Step 1Peel 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.
Step 2Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.
Step 3Cut 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.
Step 4Seal the dough at the top to make a squash stalk.
Step 5Tie 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.
Step 6Approx. 25 mins. in the lower half of an oven preheated to 220°C.