Chili dog rolls

20 servings

Ingredients

Quantity Ingredient
1 tablespoon Yeast, dry
¼ cup ;water, warm
½ teaspoon Sugar or honey
1 cup ;water, warm
⅞ cup ;water, boiling
1 cup TVP granules or flakes
1 medium Onion; chopped
½ Green pepper; chopped
1 Garlic clove; minced
1 cup Mushrooms (6 large); chopped
2 teaspoons Olive oil
1 tablespoon Olive oil
4 cups Flour, unbleached or whole wheat flour
1 tablespoon Olive oil
1 teaspoon Cumin
2 teaspoons Chili powder
1 teaspoon Oregano
½ teaspoon Salt
1 large Tomato; chopped OR
8 ounces Tomato sauce

Directions

ROLLS

FILLING

Dissolve the yeast in ¼ cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour.

Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour.

For the filling:

Mix the boiling water and TVP. Let it stand while you prepare the vegetables.

Heat a non-stick skillet and add 2 tsp olive oil.

Saute the onons, pepper and garlic a few minutes to soften, then remove to a bowl.

Heat the pan again and add 1 Tbsp olive oil. Saute the reconstituted TVP a minute or two, sprinkling with the spices. Cook a few minutes and add the tomato or tomato sauce.

Punch down the risen dough and divide into 2 balls.

Have 2 lightly oiled baking dishes ready. On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide. Spread half the filling down the long side of the dough, leaving edges bare.

Roll dough over to seal filling in, pinching edges.

Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down. Let rise again for 20 minutes. Heat oven to 375 degrees, and bake for 20-25 minutes until lightly browned. Cool on a rack.

Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE

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