Beef stuffed cheddar roll jan 1998

1 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Yeast
2 teaspoons Sugar
1 teaspoon Salt
3 tablespoons Grated cheddar cheese
½ cup Water
½ cup Milk
2½ cup Flour; (up to 3)
1 Egg
3 tablespoons Butter
½ pounds Ground beef
1 large Onion( or more); chopped
2 Cloves garlic; crushed
1 large Tomato peeled seeded and chopped
1 tablespoon Chopped bell pepper
1 teaspoon Green Tabasco sauce
1 teaspoon Chopped parsley
Salt and pepper; to taste
½ teaspoon Oregano
1 pinch Cumin
½ cup Chopped green olives
Egg yolk
3 tablespoons Grated cheddar cheese

Directions

CHEDDAR ROLL

STUFFING

TOPPING

Dough: Add water to milk and heat to warm Stir in the yeast and wait 2 minutes to dissolve. Add 1 cup flour, the sugar and stir. Let stand 10 minutes. Melt the butter. Let cool. Place yeast mixture in the bowl of food processor and add the egg, butter, salt and most of the flour. Run the machine 30 secs. Add the cheese and the rest of the flour and keep processing until a ball gathers around the blade of the processor. Add more four if needed. Turn dough onto a lightly floured board and knead a further 5 minutes with your hands. Place dough in an oiled bowl and turn it so it's oiled on top. Let stand covered about 1 hour. Divide dough in 2 and knead each half. Roll out one half into a 20" by 18" rectangle and spread filling up to ½ an inch from the borders.

Press in filling to adhere, roll bread up jelly roll fashion, keeping filling inside. Place bread roulade on a greased cookie sheet. Repeat procedure with the rest of the dough. Let rise again 30 minutes. Glaze with yolk and sprinkle grated cheese on top. Bake in a preheated 400 F oven for 20 minutes. Lower the heat to 350 and bake another 10 minutes. Serve at room temp.

Filling: Heat 2 tbs olive oil. Brown beef in the oil, add onions and garlic and cook until onions are translucent. Season with salt and pepper. Add chopped bell pepper and spices and cook 3 minutes stirring often. Add tomato, stir 1 minute.( there should be small chunks of tomato) Stir in chopped parsley. let cool before using.

Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest, Vol 01, Nr 914 by Leon & Miriam Posvolsky <miriamp@...> on Jan 04, 1998

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