Side Pannel
Roasted Veggie Pockets
Roasted Veggie Pockets
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Vegetables
Ingredients List
- --------------------------------BREAD DOUGH--------------------------------
- 2 lg Eggs
- 1 ts Salt
- 1 c Skim milk
- 1 pk Active dry yeast
- 1 tb Sugar
- 3 1/4 c All-purpose flour; to 3 1/2
- -cups
Directions
EGG WASH
1 Egg; slightly beaten
1/4 c Milk
FILLING
1 1/4 c Roasted onions; finely diced
1/2 c Roasted green bell peppers;
-finely diced
1/2 c Roasted red bell peppers;
-finely diced
1/2 c Roasted yellow bell peppers;
-finely diced
1/4 c Roasted garlic; finely diced
4 tb Unsalted butter; melted, or
-olive oil spray
Dough: Whisk the eggs until they are frothy, then whisk in the salt.
Heat the milk to 110F and stir in the yeast and sugar.
Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly
to combine, then with the mixer set on slow, gradually add 3 1/4 cups
flour. Increase the speed to medium and process for 10 minutes. The dough
should cling to the dough hook and be fairly elastic. If the dough is soft
and sticky, add the remaining flour.
Reduce the speed to medium slow and process for 5 more minutes, or until
the dough is smooth, very elastic, and clinging to the dough hook.
Gather the dough into a ball. Place in bowl and cover. Allow to rise until
doubled in volume; about 1 hour.
Push the top down gently. Separate the dough into 12 to 16 balls, each
about the size of a golf ball. Roll the balls into circles, about 5-6
inches in diameter. Place the rounds on a cookie pan, layers separated by
foil or waxed paper. Refrigerate them (to stop the rising) until ready to
use.
Egg Wash: Combine the beaten egg with the milk.
Filling: To roast the vegetables, if you have a gas range, place the
vegetables right on the burner, in a high flame, and roast, turning until
the outer skin is charred all around. If your range is electric, you can
roast in a preheated 500F oven. Plunge the roasted vegetables into ice
water to stop the cooking, then rub off the black skin under running water.
Make the filling by combining the roasted vegetables in a bowl.
Assembly: Brush one side of each round with the egg wash. Divide the filing
among half of the dough rounds with the egg-washed side up, and top with
the remaining dough rounds, egg-washed side down. Seal the edges all the
way around, coat the outer surfaces with the melted butter, and fry,
turning often, on a griddle or skillet over medium heat (250F) until golden
brown.
Per serving: 2533 Calories; 72g Fat (26% calories from fat); 83g Protein;
388g Carbohydrate; 787mg Cholesterol; 2515mg Sodium Food Exchanges: 20
Starch/Bread; 3 1/2 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 1 Non-Fat Milk; 11
1/2 Fat; 1 Other Carbohydrates
1 Egg; slightly beaten
1/4 c Milk
FILLING
1 1/4 c Roasted onions; finely diced
1/2 c Roasted green bell peppers;
-finely diced
1/2 c Roasted red bell peppers;
-finely diced
1/2 c Roasted yellow bell peppers;
-finely diced
1/4 c Roasted garlic; finely diced
4 tb Unsalted butter; melted, or
-olive oil spray
Dough: Whisk the eggs until they are frothy, then whisk in the salt.
Heat the milk to 110F and stir in the yeast and sugar.
Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly
to combine, then with the mixer set on slow, gradually add 3 1/4 cups
flour. Increase the speed to medium and process for 10 minutes. The dough
should cling to the dough hook and be fairly elastic. If the dough is soft
and sticky, add the remaining flour.
Reduce the speed to medium slow and process for 5 more minutes, or until
the dough is smooth, very elastic, and clinging to the dough hook.
Gather the dough into a ball. Place in bowl and cover. Allow to rise until
doubled in volume; about 1 hour.
Push the top down gently. Separate the dough into 12 to 16 balls, each
about the size of a golf ball. Roll the balls into circles, about 5-6
inches in diameter. Place the rounds on a cookie pan, layers separated by
foil or waxed paper. Refrigerate them (to stop the rising) until ready to
use.
Egg Wash: Combine the beaten egg with the milk.
Filling: To roast the vegetables, if you have a gas range, place the
vegetables right on the burner, in a high flame, and roast, turning until
the outer skin is charred all around. If your range is electric, you can
roast in a preheated 500F oven. Plunge the roasted vegetables into ice
water to stop the cooking, then rub off the black skin under running water.
Make the filling by combining the roasted vegetables in a bowl.
Assembly: Brush one side of each round with the egg wash. Divide the filing
among half of the dough rounds with the egg-washed side up, and top with
the remaining dough rounds, egg-washed side down. Seal the edges all the
way around, coat the outer surfaces with the melted butter, and fry,
turning often, on a griddle or skillet over medium heat (250F) until golden
brown.
Per serving: 2533 Calories; 72g Fat (26% calories from fat); 83g Protein;
388g Carbohydrate; 787mg Cholesterol; 2515mg Sodium Food Exchanges: 20
Starch/Bread; 3 1/2 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 1 Non-Fat Milk; 11
1/2 Fat; 1 Other Carbohydrates
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