Chili dog rolls
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Chili dog rolls
  Chili    Rolls    Vegetarian    Vegan    Sandwiches  
Last updated 6/12/2012 1:14:30 AM. Recipe ID 43434. Report a problem with this recipe.
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      Title: Chili dog rolls
 Categories: Vegetarian, Vegan, Sandwiches
      Yield: 20 Servings
      1 tb Yeast, dry
    1/4 c  ;water, warm
    1/2 ts Sugar or honey
      1 c  ;water, warm
      1 tb Olive oil
      4 c  Flour, unbleached or whole
           -wheat flour

    7/8 c  ;water, boiling
      1 c  TVP granules or flakes
      1 md Onion; chopped
    1/2    Green pepper; chopped
      1    Garlic clove; minced
      1 c  Mushrooms (6 large); chopped
      2 ts Olive oil
      1 tb Olive oil
      1 ts Cumin
      2 ts Chili powder
      1 ts Oregano
    1/2 ts Salt
      1 lg Tomato; chopped OR
      8 oz Tomato sauce
   Dissolve the yeast in 1/4 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
   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
   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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Recipe ID 43434 (Apr 03, 2005)

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