Description
This delicious baked vegetable and cheese roll features a soft homemade dough filled with a flavorful mix of sautéed vegetables and melty mozzarella cheese. Perfect as a snack or appetizer, these golden-brown rolls are baked to perfection with a crispy exterior and a savory, cheesy vegetable filling inside.
Ingredients
Scale
For the Dough
- 1 ½ cups (180g) all-purpose flour
- 1 tablespoon oil or melted butter
- ½ teaspoon salt
- Water, as needed to knead a soft dough
For the Veg Filling
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 onion, finely chopped
- ½ capsicum (bell pepper), chopped
- 1 small carrot, grated
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoons tomato ketchup or sauce
- 1–2 tablespoons chopped coriander leaves
For Assembly
- ½ cup shredded mozzarella or processed cheese
- Butter or oil, for brushing
- Mixed herbs or chili flakes (optional, for garnish)
Instructions
- Prepare the Dough: In a bowl, combine the all-purpose flour, salt, and oil. Gradually add water while kneading until you form a soft, smooth dough. Cover the dough and let it rest for 20 minutes to relax the gluten and make it easier to roll out.
- Cook the Vegetable Filling: Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter. Stir in the ginger-garlic paste and sauté until fragrant. Add the finely chopped onion and cook until it softens. Then add the chopped capsicum and grated carrot, sautéing until the vegetables are tender but still retain some crunch.
- Season and Finish Filling: Add turmeric powder, red chili powder, garam masala, and salt to the vegetable mixture. Stir well to evenly coat the vegetables. Mix in the tomato ketchup and cook the filling until it dries out slightly, preventing excess moisture. Remove from heat and stir in chopped coriander leaves. Allow the filling to cool completely before assembling.
- Preheat Oven and Prepare Dough Portions: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper or a silicone mat. Divide the rested dough into equal portions and roll each piece into thin oval shapes suitable for rolling.
- Assemble Rolls: Place a spoonful of the cooled vegetable filling onto each oval dough piece. Sprinkle shredded mozzarella cheese evenly over the filling. Roll the dough tightly around the filling, sealing the edges with a little water to prevent them from opening during baking. Place each roll seam-side down on the prepared tray. Brush the tops with butter or oil for a golden finish.
- Garnish and Bake: If desired, sprinkle mixed herbs or chili flakes on top of the rolls for added flavor and presentation. Bake the rolls in the preheated oven for 15 to 20 minutes, or until they turn golden brown and crisp on the outside. Remove from the oven and allow to cool slightly before serving.
Notes
- Resting the dough is important for a soft and pliable texture.
- Make sure the vegetable filling is dry before assembling to avoid soggy rolls.
- You can substitute mozzarella with any other melting cheese of choice.
- Adjust spices in the filling according to your preference for heat and flavor.
- Serve warm as a snack or appetizer for best taste.
